Ingredients
Units
Scale
- 1 orange, yellow or red pepper, thinly sliced
- 1/2 cup baby carrots, thinly sliced
- 1/2 cup slivered spinach leaves
- 1/4 cup cilantro, chopped
- 1 large clove of garlic, sliced
- 1/2 cup Teriyaki sauce (see post for the one I use, so good!)
- 1/4 cup rice wine vinegar
- 1/8 cup white wine
- 1/2 package brown rice noodles (see post for link to the brand I use)
- salt and/or pepper, taste
Instructions
- Cook the brown rice noodles according to the package and set aside. (see post for the type I use)
- Thinly slice the carrots, peppers and spinach. Chop the cilantro.
- Saute carrots and peppers in a tablespoon of olive oil (or water if you want oil free) on medium heat.
- Cook until just softened. Then add spinach and garlic, sauce for 1 to 2 minutes.
- Stir and then add seasonings, rice wine vinegar, wine and Teriyaki sauce as well as the sliced tomatoes and cook for about 2-4 minutes on medium heat. (cook less for "fresher" tasting, crunchy veggies or more, per your own taste)
- Add the cooked brown rice noodles and stir well. Heat through, cover and let sit for 5 minutes to give the noodles a chance to absorb some of the sauce.
