Ingredients:

  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 8 oz dried rice noodles
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets, bite-sized
  • 1 cup red bell pepper, thinly sliced
  • 1/4 cup reserved noodle water

Instructions:

  1. Whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and sriracha in a small bowl until the syrup is fully dissolved.
  2. Cook the rice noodles according to package directions. Stop 1 minute early until they are just barely tender.
  3. Carefully scoop out 1/4 cup of the starchy noodle cooking water before draining the noodles completely.
  4. Pour neutral oil into a wide skillet or wok over high heat. Wait until the oil is shimmering and just starting to wisp smoke.
  5. Add minced garlic and grated ginger. Stir for 30 seconds until they are pale golden brown and fragrant.
  6. Toss in broccoli florets and red bell pepper. Sear for 2-3 minutes until the edges are slightly charred but the centers still have a snap.
  7. Add the drained noodles and the prepared sauce to the skillet.
  8. Pour in the reserved noodle water and toss vigorously over high heat until the sauce thickens into a glossy glaze.