Noodles ▢1 (16-ounce) box wide rice noodles ▢½ cup low sodium soy sauce ▢2 tablespoons rice vinegar ▢1 teaspoon sesame oil ▢2 tablespoons oyster sauce ▢2 tablespoons Sriracha hot sauce more or less to taste ▢¼ cup brown sugar Stir Fry ▢2-3 tablespoons vegetable oil ▢2 tablespoons minced garlic ▢2 large carrots peeled and cut into rounds ▢2 cups broccoli florets ▢1 red bell pepper seeded and sliced ▢1½ cups Thai basil sliced or chopped ▢red pepper flakes optional

Instructions STEP - 1

After cooking noodles per the instructions on the package, strain, rinse, and set aside.  

STEP - 2

Whisk together brown sugar, soy sauce, rice vinegar, sesame oil, oyster sauce, and sriracha sauce in a small basin. Aside; set aside.  

STEP - 3

Heat the oil in a large skillet over high heat, then sauté the garlic for 30 seconds before adding the carrots, broccoli, and bell pepper and cooking for an additional 5 to 6 minutes.

STEP - 4

Cook and stir the noodles and sauce for one to two minutes, or until thoroughly combined.

STEP - 5

If desired, remove from heat and garnish with basil and red pepper flakes. Keep toasty.

More Stories.