Surprisingly, I have never really liked take-out Chinese food that much. I know I’m in the minority here as almost everyone else I know, including my husband, totally loves it. I tend to find it to be overly saucy and salty, with vegetables that are cooked to mush. I would MUCH rather spend extra money to go to a nicer Chinese restaurant or even better, make my own version (see my previously posted Stir Fry recipe). These Soy Noodles are a really delicious and easy alternative to Chinese take-out. The recipe only takes about 15 minutes to throw together and is way healthier than anything you could order off of a menu. Rice noodles are topped with a sweet and spicy soy sriracha sauce and fresh broccoli and carrots. The broccoli soaks up the sauce beautifully and is literally the star of the entire recipe. Whenever I scoop out my portion, I try to get as many broccoli pieces as I can (sorry, Kev!). The vegetables are cooked until they are softened, but still have a slight crispness to them. This recipe usually makes about three servings for us. Enjoy!
2 cups broccoli, cut into bit sized pieces
1/3 cup carrots, slivered
2 tablespoons green onions, sliced in small rings
2 cloves garlic, minced
8 oz medium rice noodles (most packages come with two “nests” of 8 ounces each)
For the sauce:
6 tablespoons low-sodium soy sauce
2 tablespoons honey
1 1/2 teaspoons corn starch
3 tablespoons warm water
2 teaspoons sriracha (or another chile sauce)
oil for cooking veggies, about 1 tablespoon
Bring a large pot of water to boil, and put rice noodles in. Don’t break the “nest” they come in, simply let the noodles cook for a few seconds in the boiling water and push them under- they’ll loosen up quickly and all fit in a large pot. Cook per instructions on package, drain, and set aside.
Start cooking your veggies while the noodles cook. Begin by heating your oil in a pan or wok over medium-high heat.
Throw in your carrots and cook for 1 minute, then adding your garlic & green onions, cooking for another minute. Add in your broccoli and cook for 3-4 more minutes, or until tender.
Mix all your sauce ingredients together in a small bowl and add to your veggie mixture.
Stir for a minute or two, letting your sauce thicken, and toss in your noodles, stirring to coat thoroughly. Enjoy!
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.