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Chili Rice Noodles
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Ingredients
- 4 tsp vinegar, rice, natural
- 1 tbsp sugar
- 1 tsp Thai fish sauce
- 1 tbsp soy sauce, shoyu, low sodium
- 3 1/2 ounce-weight pasta, rice noodles, dry
- 1 tbsp vegetable oil, or peanut oil
- 1 red chili pepper, small seeded and finely shredded
- 1 red bell pepper seeded and finely shredded
- 6 ounce-weight sugar snap peas sliced thinly lengthwise
Recipe Method
1. Mix together the vinegar, sugar, fish sauce adn soy sauce. Place the noodles in a bowl and cover them with boiling water. Leave for 3 to 4 minutes until soft.
2. While the noodles are soaking, heat the oil in a skillet and fry the chili, red
3. Drain the noodles and add to the pan with the sauce mixture. Toss together and serve immediately.
Note: Keep an eye on the noodles during soaking as they quickly become too soft. You must use them as soon as they are drained- they will stick together if left in the colander.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 329 | 16% |
| Fat 7g | 11% |
| Cholesterol 0mg | 0% |
| Sodium 577mg | 24% |
| Carbohydrates 57g | 16% |
Recipe submitted by
Jenny has published seven recipes, rated on average 4.00 out of 5 by four other members.
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