Rice Noodles

Ingredients (For 1 Serving - Approx. 1 Bowl):

• Rice noodles: 100 g (dry weight)

• Vegetables: 1/2 cup (e.g., julienned carrots, bell peppers, broccoli, or lettuce)

• Soy sauce or tamari: 1 tbsp (gluten-free and low-sodium)

• Lime juice: 1 tsp (optional for tanginess)

• Garlic: 1 clove, minced

• Ginger: 1/2 inch, grated

• Green onions: 1 tbsp, chopped (for garnish)

• Cilantro: 1 tbsp, chopped (optional for garnish)

• Chili flakes or powder: A pinch (optional for heat)

Serving Size:

1 serving (approximately 1 bowl)

Method:

1. Cook the Rice Noodles:

   • Boil a pot of water and add the rice noodles. Cook according to the package instructions (usually 4-5 minutes), until tender. Drain and rinse under cold water to prevent sticking. Set aside.

2. Prepare the Vegetables:

   • Heat a non-stick pan or wok over medium heat. Add minced garlic and grated ginger. Dry sauté for 1-2 minutes, adding a splash of water if needed to prevent sticking.

   • Add the vegetables and stir-fry for 3-4 minutes until they are tender but still crisp.

3. Combine Noodles and Sauce:

   • Add the cooked rice noodles to the pan with the vegetables.

   • Pour in the soy sauce or tamari and lime juice. Mix well to coat everything evenly. Add chili flakes or powder for spice if desired.

4. Serve:

   • Transfer the noodles to a bowl. Garnish with chopped green onions and cilantro.

Nutritional Information (Per Serving - 1 Bowl):

• Calories: 210 kcal

• Carbohydrates: 44 g

• Protein: 5 g

• Fat: 0.5 g