Ingredients
Gathering your ingredients is the first step towards culinary magic. Here’s what you’ll need:
- 8 ounces of rice noodles or your choice of noodles
- 2 tablespoons vegetable oil
- 6 cloves of garlic, minced
- 2 tablespoons chili paste (adjust for spice preference)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup mixed vegetables (bell peppers, carrots, and snap peas work great)
- 2 green onions, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
If you’re looking to switch things up, feel free to substitute the rice noodles with any pasta you have on hand, or use tamari for a gluten-free option. The beauty of this dish lies in its adaptability—just like my abuela’s cooking, there’s room for improvisation.
Instructions
Follow these steps to bring the flavors to life:
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1-2 minutes.
- Add the chili paste to the garlic, stirring well to combine. Cook for another minute, allowing the flavors to meld.
- Stir in the soy sauce, oyster sauce, and sugar, adjusting to taste. Let the mixture simmer for a couple of minutes.
- Add the mixed vegetables to the skillet and sauté until they are tender-crisp, about 3-4 minutes.
- Toss the cooked noodles into the skillet, mixing well to ensure they’re evenly coated with the sauce.
- Garnish with sliced green onions and fresh cilantro before serving with lime wedges on the side for an extra zing.
Remember, as my abuela always said, “Cook with your senses.” Feel free to adjust the heat and flavors to suit your palate—it’s all part of the fun!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International