Fresh Thai Noodle Bowl

• 1 (8-ounce) package rice vermicelli noodles
• 1 teaspoon canola oil
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 3 1/2 cups unsalted vegetable stock (such as Kitchen Basics)
• 2 1/2 tablespoons lower-sodium soy sauce
• 1 cup matchstick-cut carrots
• 1 red bell pepper, thinly sliced
• 1 small English cucumber, halved lengthwise and thinly sliced
• 5 tablespoons chopped fresh mixed herbs (such as basil, mint, and cilantro)
• 6 tablespoons chopped unsalted, dry-roasted peanuts
• 2 teaspoons chili oil

1. Cook noodles according to package directions; drain.
2. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add stock and soy sauce; bring to a boil. Simmer 10 minutes.
3. Place carrots, bell pepper, and cucumber in a bowl; toss to combine. Divide noodles evenly among 4 serving bowls; top each serving with one-fourth of vegetable mixture. Pour about 3/4 cup warm stock mixture into each bowl. Sprinkle evenly with herbs and peanuts; drizzle chili oil over top.

rice vermicelli noodles, canola oil, fresh ginger, garlic, lower, matchstick, red bell pepper, cucumber, herbs, peanuts, chili oil

Taken from www.myrecipes.com/recipe/fresh-thai-noodle-bowl (may not work)