Sweet and Sour Veggies over Rice Noodles


The other day I was craving some Chinese food. Well, we all know that take out is so NOT healthy, so I threw this together. It turned out super tasty!!! Give it a try!


1 – 14oz package of rice noodles

3 carrots – julienned

1 cup green peppers – julienned

Approx. 2 Tbsp fresh ginger – julienned

2 cups fresh snow pea pods

1 red onion – thinly sliced

2 cloves garlic – minced

1 tsp sesame oil

1 cup fresh button mushrooms


2 Tbsp sweet chili sauce (I used a Thai version)

3 Tbsp soy sauce (I use gluten free)

2 Tbsp raw sesame seeds

1/4 cup rice vinegar

2 Tbsp local honey


In a medium soup pot, fill with 8 cups of water and bring to a boil. Turn off the heat and add the noodles. Allow the noodles to sit in the hot water for 15 minutes. Do not stir.

Spray a large skillet, or electric skillet, with non stick spray and heat over medium heat. Sauté the onions and garlic until browned. Add the carrots and allow to soften slightly. Add the rest of the vegetables. In a small bowl, combine all ingredients for the sauce. Pour the sauce over the vegetable, stir, and cover for about 5 minutes. Uncover, stir, and turn the heat down to low. Allow to simmer for about 5 minutes. We like our veggies still crisp, but if you prefer softer veggies, cook a little longer.

Drain the noodles. You can serve the veggies over the noodles or mix the veggies into the noodles and serve it that way. Both are yummy!

Yields: 6 servings

Serving size: 2 cups of noodles with 1 1/2 cups of veggie mixture

Calories per serving: 325

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