Description
A bold, flavorful, and quick one-pan meal that combines flat rice noodles with your choice of protein and colorful vegetables.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 8 oz boneless chicken or shrimp
Instructions
- Cook the noodles in boiling water according to package instructions until al dente, then drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Add minced garlic and sauté for about one minute.
- Add the protein of choice (chicken or shrimp) and stir-fry until fully cooked, approximately 3-5 minutes for chicken or 2-3 minutes for shrimp.
- Toss in the sliced bell peppers, broccoli, and carrots, and stir-fry for another two minutes until veggies are slightly tender but still crisp.
- Combine the cooked noodles back in the skillet along with soy sauce and brown sugar. Toss until well combined and heated through.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg