Stir-Fried Rice Noodles

• 6 oz. rice sticks or rice vermicelli
• 2 tsp. toasted sesame oil, divided
• 2 large eggs
• 1/4 tsp. white pepper
• 1/2 lb. asparagus, trimmed and sliced diagonally into 1-inch pieces (2 cups)
• 7 oz. snow peas, trimmed and sliced lengthwise into 1/2-inch-wide strips (2 1/2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 3/4 cup low-sodium vegetable broth
• 2 Tbs. low-sodium soy sauce
• 2 tsp. sriracha sauce
• 3 green onions, thinly sliced (13 cup)

1. Soak rice sticks in large bowl of hot water 8 minutes.
2. Drain well.
3. Meanwhile, heat 1 tsp.
4. oil in nonstick skillet over medium-high heat.
5. Whisk eggs in small bowl with 2 tsp.
6. water and white pepper, and season with salt, if desired.
7. Pour eggs into skillet, and swirl pan so eggs cover bottom in even layer.
8. Cook 1 to 2 minutes, then carefully flip omelet.
9. Cook 1 minute more, then transfer to cutting board, and slice into strips.
10. Heat remaining 1 tsp.
11. oil in skillet; add asparagus and snow peas.
12. Stir-fry 3 to 4 minutes, add garlic, and cook 1 minute more.
13. Whisk together broth, soy sauce, and sriracha in bowl.
14. Add mixture to pan; bring to a simmer.
15. Stir in rice sticks, and cook 3 to 5 minutes, or until liquid is absorbed.
16. Mix in egg strips and green onions.

rice sticks, sesame oil, eggs, white pepper, snow peas, garlic, vegetable broth, soy sauce, sriracha sauce, green onions

Taken from www.vegetariantimes.com/recipe/stir-fried-rice-noodles/ (may not work)