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
After cooking noodles per the instructions on the package, strain, rinse, and set aside.
After cooking noodles per the instructions on the package, strain, rinse, and set aside.
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.
Cook and stir the noodles and sauce for one to two minutes, or until thoroughly combined.
If desired, remove from heat and garnish with basil and red pepper flakes. Keep toasty.