Stir-Fried Rice Noodles

Taylor and I love a good stir-fry.  Usually I pair it with rice so when I saw this one that uses rice noodles, I thought we would give it a shot.  The rice noodles were easy to find in the Asian food aisle:

The recipe is originally from Vegetarian Times and I only altered a couple of things from it.  The great thing about magazines with recipes is that you don’t need to subscribe to get the recipes online.  So every month I will go to magazine websites and peruse the recipes for some good ideas.  For stir-fries, I recommend prepping everything before you even start because they cook so quickly.  Also this is supposedly 4 servings but that is a load of crap.  It’s enough for 2 people unless you think you are some fancy restaurant that serves miniscule amounts of food.

8 oz. rice noodles

2 tsp. sesame oil, divided in 2

2 eggs

1/4 tsp. black pepper

1/2 pound asparagus, cut into 1-inch pieces

1.5 cups snow peas, cut into 1/2-inch pieces

3 cloves garlic, minced

3/4 cup veggie broth

2 Tbsp. soy sauce

1/2 tsp. red pepper flakes

3 green onions, thinly sliced

1. Soak rice noodles in hot water for 8 minutes.  Drain well.

2. Heat 1 tsp. oil in a nonstick skillet over medium high heat.  Beat two eggs, pepper, and salt then add to pan as a thin layer.  After 2 minutes, flip omelet and cook for another minute.  Remove from pan and cut into thin strips.

3. Heat remaining tsp. of oil in skillet and stir-fry asparagus and snow peas for 4 minutes.  Add garlic and cook for 1 minute.  Whisk together broth, soy sauce, and red pepper flakes.  Add mixture to pan and bring to a simmer.  Stir in rice noodles and cook until liquid is absorbed.  Mix in egg strips and green onions and serve.

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