Rice Noodles (6 servings)
1-2 carrots, julienned
1 head broccoli, chopped into bite sized pieces
8oz Shiitake mushrooms, julienned
½ head Napa Cabbage, julienned
1-2 red bell peppers, julienned
1 can baby corn, drained
Oil for stir frying
For the sauce:
1 cup Hoison sauce
½ cup soy sauce
1 tbsp Sambal Oelek sauce
1 tbsp rice wine vinegar
2 tbsp fresh lime juice
3 cloves garlic, minced
1 inch ginger, peeled and minced
2 tbsp brown sugar, or to taste
Salt and pepper to taste
Cook the rice noodles per the package directions. Hold to the side.
Mix sauce ingredients together in a medium sized bowl. Hold to the side.
In a large wok over medium high heat, warm 1 tbsp of oil. Stir fry the carrots until just seared, being careful not to overcook, 1-2 minutes. Remove the carrots from the wok and place in a large bowl.
Add a little more oil then stir fry the broccoli until just seared, 1-2 minutes. Remove the broccoli from the wok and place in a large bowl with the carrots. Repeat this process until all of the vegetables are cooked.
Add a little more oil to the pan then toss in all of the cooked vegetables, the cooked noodles, and the prepared sauce. Stir fry until all of the ingredients are well coated with the sauce, 1-2 minutes. Be careful not to cook for too long, the noodles will soften and start to break. Remove from heat and serve immediately.