- 2 cloves garlic minced
- 2 tbsps tamari (or soy sauce)
- 1-2 tbsps coconut sugar to taste
- 1 large lime juiced
- 6 ounces thin rice noodles
- 2 tbsps toasted sesame oil
- 1/4 white or yellow onion thinly sliced
- 3/4 thinly sliced
- 12 whole snow peas
- 1 tbsp tamari (or soy sauce) for the noodles
- 4 tsps curry powder
- 8 ounces extra-firm tofu pressed dry and cubed (for serving, optional)
- Sriracha (or chili garlic sauce) for serving
- 2 stalks green onions thinly sliced, for serving
- Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
- In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
- Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written; adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
- Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written; adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
- To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written;adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
- Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
- Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.