Vegetable Stir-Fry with Brown Rice Noodles

Vegetable Stir-Fry with Brown Rice Noodles is a quick and easy weeknight meal that's packed with flavor and nutrients. The brown rice noodles are a healthy and filling alternative to white rice, and the vegetables provide a colorful and crunchy contrast. The stir-fry sauce is made with soy sauce, sesame oil, and a touch of honey, and it's the perfect way to bring all the flavors together.

Stir-fries are a classic Chinese dish that has been enjoyed for centuries. The basic technique is simple: heat a wok or large skillet over high heat, add a small amount of oil, and then add your vegetables and meat. Cook everything until tender-crisp, then add a sauce and cook for a few more minutes. Stir-fries are a great way to use up leftover vegetables, and they're also a healthy and delicious way to get your daily dose of vegetables.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup brown rice noodles
• 1 tablespoon sesame oil
• 1/2 cup chopped broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup sliced red bell pepper
• 1/2 cup sliced green bell pepper
• 1/4 cup chopped onion
• 1/4 cup low-sodium soy sauce

Instructions

1. Cook the brown rice noodles according to the package directions.
2. Heat the sesame oil in a large skillet or wok over medium-high heat.
3. Add the broccoli, carrots, red bell pepper, green bell pepper, and onion to the skillet and cook until tender-crisp, about 5 minutes.
4. Add the cooked brown rice noodles and soy sauce to the skillet and stir to combine.
5. Cook for an additional 2-3 minutes, or until the noodles are heated through and the sauce has thickened.
6. Serve immediately.

Why It Works

• The brown rice noodles provide a healthy and filling base for the stir-fry.
• The vegetables are cooked tender-crisp, so they retain their texture and nutrients.
• The stir-fry sauce is made with a combination of soy sauce, sesame oil, and honey, which gives it a delicious balance of salty, sweet, and umami flavors.