INGREDIENTS
- 8 ounces uncooked rice noodles (250 g)
- 3 tablespoons Gochujang paste
- 3 tablespoons Hoisin sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
- ½ cup thinly sliced mixed bell peppers
- 1 cup shredded cabbage
- ½ cup shredded carrots
INSTRUCTIONS
● Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
● In a small bowl, mix together the Gochujang paste, Hoisin sauce, dark soy sauce, lime juice, sesame oil, minced garlic, and brown sugar. Stir until well combined and the sugar is dissolved.
● Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced bell peppers, shredded cabbage, and shredded carrots. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
● Add the cooked rice noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and vegetables. Toss everything together and stir-fry for an additional 2-3 minutes until everything is well coated and heated through.
Enjoy.