Drunken Noodles Vegan No-Oil

• 4 TB Rice Vinegar
• 6 TB Low Sodium Soy Sauce
• 6 TB Vegetable broth
• 2 TB Sriracha Hot Sauce (add more to taste)
• 4 TB Brown Sugar or Sucranat
• 1 Lime, for juice
• 3 TB ground sesame seeds
• 12-16 oz uncooked Rice noodles
• 5 Garlic Cloves minced
• 1 Yellow Onion sliced
• 3 Carrots peeled and sliced thin
• 1 Orange Bell Pepper sliced
• 1 Green Bell Pepper sliced
• 6 Roma Tomatoes chopped
• 1 cup of fresh Thai Basil chopped (can substitute fresh basil)

1. Cook the rice noodles according to instruction on package. I boiled the water, set the noodles in the pot, remove from heat and let sit for 8 minutes and drained the noodles.
2. In a large bowl combine rice vinegar, soy sauce, veggie broth, sriracha hot sauce, brown sugar, lime juice and ground sesame seeds. Add cooked noodles and fully coat with the sauce. I used tongs to lift and mix the noodles. Set aside.
3. In a large saute pan on medium high, saute garlic, onion and carrots. (If adding celery, broccoli or other fibrous vegetable this would be the time to add to cook throughly.)
4. Cover with a lid to steam saute for a minute or two. Remove lid. Cook for 3-4 minutes, total.
5. Add peppers, tomatoes and basil cook for 3-4 minutes. (This would be the best time to add mushrooms, cubed summer squash, etc.) Add the sauce and noodle mixture and toss all together for a few more minutes until all the flavors are combined.
6. Serve with a slice of cool melon and enjoy!

tb rice vinegar, tb, vegetable broth, tb, brown sugar, sesame seeds, noodles, garlic, onion, carrots, orange bell pepper, green bell pepper, tomatoes, basil

Taken from www.epicurious.com/recipes/member/views/drunken-noodles-vegan-no-oil-52854001 (may not work)