Recipe By: Anne Lindsay’s Light Kitchen
Serving Size: 8
Preparation Time: 20Min
1/2 lb rice noodles
1 red pepper (or 1/2 red & 1/2 yellow) — cut in thin strips
1/2 onion — chopped
1/2 cup fresh coriander — chopped
370 grams or 4 cups bean sprouts
Sauce
1/4 cup rice vinegar
1/4 cup chili sauce
2 tablespoons hot water
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon ginger — minced
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons fresh garlic — minced
1/2 teaspoon dry mustard
1 teaspoon thai chili sauce
1. Cook noodles; drain. Transfer to 12 cup (3L) baking dish.
2. Sauce: Combine vinegar, chili sauce, water, oil, soy sauce, ginger, sugar, garlic, mustard and Thai chilli. Set 1/3 of the sauce aside; stir remaining sauce into noodles.
3. Stir in peppers, coriander, onion and bean sprouts.
4. Add remaining sauce; bake, covered with tin foil, in 350F oven for 20 to 30 minutes or until hot.
