- 8 ounces 3/8-inch thick rice noodles
- 2 ounces per serving of cooked shrimp, seared scallops, thinly sliced beef, chicken, tofu or pork (optional)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sugar
- ½ teaspoon chili garlic sauce
- 4 teaspoons peanut oil, divided
- 2 cloves garlic, sliced
- 1 small onion, thinly sliced
- 2 carrots, sliced thin diagonally
- 1 cup English cucumbers, cut lengthwise, seeded, thinly sliced
- ½ pound (4 cups) Napa cabbage, shredded
- 1 small red bell pepper, sliced in thin matchsticks
- 1 cup bean sprouts
- ½ cup cilantro
*Double the portions if you're making a vegetarian version.
- Rehydrate the rice noodles in warm water until soft, about 15 to 30 minutes. Drain well just before cooking.
- Combine the sauce ingredients and prepare the vegetables, keeping them in separate piles.
- Heat a large skillet or wok over medium-high heat. Add two teaspoons oil and heat until a drop of water sizzles in the pan. Add the garlic and onion; stir-fry.
- Add the vegetables in the following order, adding first those with the longest cooking times: carrots, cucumber, cabbage, bell peppers, and bean sprouts. Stir occasionally to keep the vegetables from burning, about five minutes. Remove the vegetables from the pan when they are 90 percent cooked.
- In the same pan, heat the remaining two teaspoons of oil. Add the rice noodles and press them down into the pan for about 30 seconds or until slightly crispy and translucent. Turn the noodles over for another 30 seconds. Add the sauce mixture to the pan and toss. Return the vegetables to the pan and mix lightly. Garnish with cilantro and serve.
Per serving: 233 calories, 5g protein,47g carbohydrate, 4g fat, 1g saturated fat, 1g monounsaturated fat, 0mg cholesterol, 5g fiber, 263mg sodium