Rice Noodles with Sesame Ginger Sauce


1/3 cup rice vinegar

3 tablespoons low sodium soy sauce or Bragg liquid aminos

2 teaspoons corn starch

1 tablespoon ginger peeled and minced

3 garlic cloves, minced

1 tablespoon sesame oil

1 pound cooked ground lean turkey (omit for vegetarian option)

1.5 cups shredded carrots

1.5 cups snow peas sliced

1.5 cups sliced red peppers

4 cups hot cooked rice noodles

1/3 cup green onions

¾ cup chopped cilantro

1 tablespoon sesame seeds


Combine first 5 ingredients and stir over low heat for 3 minutes. Heat large non-stick cooking pan or wok. Put sesame oil in pan. Add all vegetables and sauté until warmed and only slightly softened (can leave cold and uncooked if you want to serve this dish cold)  Put noodles,  meat and vegetables into large bowl and stir. Add sauce and stir. Sprinkle green onions, cilantro and sesame seeds over the top.

Serves 4

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