adapted from Amy Hockema's recipe
12 oz fresh or dried rice noodles
2 T, plus 1 tsp peanut oil
1 T soy sauce
1/2 small red bell pepper, seeded and cut into thin strips
4 scallions, minced
1 garlic clove, minced
1 med tomato, peeled, seeded, and chopped
2 tbsp firmly packed light brown sugar or natural sweetener
2 tbsp rice vinegar
1/2 c fresh bean sprouts
1/4 c chopped unsalted dry-roasted peanuts
Prepare rice noodles according to package. Drain and place in large bowl. Toss with 1 tsp peanut oil and set aside.
Heat 1 tbsp peanut oil in skillet or wok over medium heat. Add the bell pepper, scallions and garlic and stir-fry until softened, about 5 minutes. Add tomato, brown sugar, vinegar, and soy sauce. Cook 3 minutes to blend the flavors. Add reserved noodles and toss gently to combine and heat through , about 5 minutes.
Divide among 4 individual plates, sprinkle with bean sprouts and peanuts, and serve at once.
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Amy shared this vegan recipe with me. I've adapted it because I didn't like the tofu she adds to hers. Also, I'm not a big fan of bean sprouts,so I could easily leave those out. I think I might add a big scoop of peanut butter next time.
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