9 oz Thai rice noodles
2-3 broccoli crowns
1 red pepper, diced
2 carrots, diced ?flat?
handful fresh snow peas
1 bunch spring onions
4 cloves garlic, minced
? bunch cilantro, minced
1-2 hot peppers
handful fresh bean sprouts
32 oz light vegetable broth + 2 stock cubes
2-3 tablespoons hoisin sauce
Sriracha to taste
1/3 cup rice wine vinegar
chili paste to taste
lime juice to taste (for two components)
Cook noodles about 5 minutes (al dente) and set aside.
Steam broccoli, red pepper, carrots and snow peas until tender and bright. Set aside.
Using the pan the noodles were cooked in, saut? onions and garlic in a little oil until soft.
Add broth, hot peppers and cilantro and lime juice to taste. Heat through.
In a small bowl, combine vinegar, chili paste, lime juice, hoisin sauce and Sriracha to taste.
To serve, place noodles in two deep bowls. Pour over broth and hoisin sauce mixture. Top with steamed vegetables and sprouts.