fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asian Veggie Noodle Bowl


Ingredients

Scale
  • 3/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons dark sesame oil
  • 2 tablespoon Sweet Chili Sauce
  • 14 ounce package rice noodles
  • 1 15-ounce can cut baby corn, rinsed and drained
  • 1 8-ounce can sliced water chestnuts, rinsed and drained
  • 1 large red bell pepper, thinly sliced
  • 1 cup sugar snap peas. sliced
  • 1/3 cup finely chopped green onions
  • Black sesame seeds for garnish

Instructions

  1. Whisk together first 6 ingredients in a medium bowl; set aside.
  2. Cook rice noodles according to package directions. Drain and place in a large bowl.
  3. Pour vinegar mixture over hot cooked noodles. Toss to combine. Add vegetables, toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.