Ingredients
- 8 ounces rice noodles
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1/2 teaspoon crushed red pepper flakes optional
- 2 tablespoons sesame oil divided
- 1 large carrot julienned
- 1 red bell pepper thinly sliced
- 2 green onions sliced
- 1/4 cup cilantro chopped
Instructions
- Soak rice noodles in hot water for 10 minutes or until softened. Drain and set aside.
- In a small bowl, whisk together soy sauce, honey, lime juice, minced garlic, grated ginger, and red pepper flakes, if using.
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the carrots and bell pepper, sautéing until just tender, about 3 minutes.
- Add the softened noodles and sauce to the skillet. Toss to combine. Heat through, about 2 minutes.
- Remove from heat, drizzle with the remaining sesame oil, and toss with green onions and cilantro.
