Rice noodles with broccoli and bell pepper
1 serving
10 minutes
Rice noodles with broccoli and bell peppers is a vibrant dish from Chinese cuisine that combines the tender texture of noodles with crunchy vegetables and a rich soy-vinegar sauce. The origins of this recipe lie in traditional Chinese street food, where noodles are the base of many dishes. Broccoli adds freshness, while sweet bell peppers contribute a light fruity note. The sauce with chili adds a spicy touch, making the flavor rich and layered. This dish is perfect for a light yet nutritious lunch or dinner and pairs well with roasted nuts that add extra texture and flavor.
1
Bring 2 cups of water to a boil in a pot. Add the chopped noodles. Remove from heat and let it sit for 5-7 minutes until the noodles swell. Drain the noodles in a colander and pour out the water.
- Rice noodles: 150 g
2
In a small bowl, mix soy sauce, rice vinegar, sugar, chili sauce, and 1/4 cup of water. Set aside.
- Soy sauce: 2 teaspoons
- Rice vinegar: 1 teaspoon
- Sugar: 1 teaspoon
3
Heat oil in a pan over medium heat. Add onion and garlic, sautéing for 1 minute while stirring. Add bell pepper and broccoli, and sauté for another minute.
- Canola oil: 2 teaspoons
- Onion: 60 g
- Finely chopped garlic: 1 clove
- Red sweet pepper: 0.5 piece
- Broccoli cabbage: 100 g
4
Add the prepared sauce, bring to a boil, and simmer for another minute or until the broccoli and pepper are tender. Add the noodles.
5
Serve sprinkled with roasted chopped peanuts to taste.
- Crushed roasted peanuts: to taste