Rice Noodle Bowl With Broccoli And Bell Peppers

• 1 1/2 ounces dried rice noodles, broken into 1-inch pieces (3/4 cup)
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon chile, sauce (to taste)
• 2 teaspoons canola oil
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup broccoli floret
• 1 tablespoon roasted peanuts, chopped (optional)

1. Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water.
2. Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside.
3. Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and broccoli, and cook 1 minute more. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.

rice noodles, soy sauce, rice vinegar, sugar, chile, canola oil, onion, garlic, red bell pepper, broccoli floret, peanuts

Taken from www.food.com/recipe/rice-noodle-bowl-with-broccoli-and-bell-peppers-444902 (may not work)