Ingredients
Scale
- 12 ounces brown rice noodles
- 1 tablespoon oil
- 6 cloves garlic
- 1/4–1/3 cup low sodium soy sauce or tamari
- 2 tablespoons veggie broth
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons tahini
- 2 teaspoons sriracha
- 1/2 teaspoon ground ginger
Instructions
- Bring a large pot of water to a boil and cook the brown rice noodles according to package instructions until tender.
- Finely mince the garlic (a garlic press can be helpful).
- In a skillet, sauté the minced garlic in neutral oil until golden brown.
- In a mixing bowl, whisk together soy sauce (or tamari), veggie broth, rice vinegar, toasted sesame oil, honey (or maple syrup), tahini, sriracha, and ground ginger until smooth.
- Pour the sauce into the skillet with sautéed garlic and simmer for 2-3 minutes.
- Drain the cooked noodles and add them to the skillet. Toss everything together until well coated.
- Serve garnished with scallions or crushed peanuts if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 370
- Sugar: 8g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg