Singapore Noodles

Ingredients

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Maple syrups

  1 tbsp or 20g

• Lime juice

  Raw

  2 tbsp or 30g

• Rice noodles

  Dry

  6 oz or 170g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peas

  Edible-podded, raw

  12 pea pods or 41g

• Curry powder

  Spices

  2 tsp or 4g

Directions

1. Place rice noodles in a large bowl and cover with boiling water. Let them soak for 5-10 minutes, or follow package instructions, stirring occasionally to prevent sticking. Drain and set aside.
2. In a small mixing bowl, combine minced garlic, two-thirds of the soy sauce, maple syrup, and lime juice. Whisk together, taste, and adjust seasonings as needed. Set aside.
3. Heat a large skillet over medium-high heat. Add half of the sesame oil, sliced onion, and red bell pepper. Sauté for 3-4 minutes, stirring frequently until the onion is soft and translucent.
4. Add pea pods, remaining soy sauce, and curry powder to the skillet. Sauté for 2-3 minutes, then remove from the pan and set aside.
5. In the same skillet, add the remaining sesame oil, cooked rice noodles, and prepared sauce. Sauté for 1 minute, tossing frequently to coat the noodles evenly.
6. Return the vegetables to the skillet and toss to combine. Cook for an additional 1-2 minutes, then remove from heat and serve.