Stir Fry Noodles with Peanut Sauce
Updated Oct 20, 2022, Published Sep 27, 2013
This post contains affiliate links. Please see our disclosure policy.
Ingredients
- 1 pound rice noodles (sometimes called rice sticks or Banh Pho) or gluten-free fettuccine
- 2 tablespoons vegetable oil
- 7 ounces shiitake mushrooms, cleaned, stemmed, and sliced into ¼-inch pieces
- 2 red bell peppers, stemmed, seeded, deveined, and thinly sliced
- 6 green onions, cleaned, trimmed, and cut into 1-inch pieces
- ¾ cup gluten-free peanut sauce, such as San-J Thai Peanut Sauce
Directions
- Cook the noodles in salted boiling water according to the package directions, stirring often with a fork to keep the noodles separated.
- Drain and rinse well under hot water.
- Heat the oil over high heat in a large skillet or wok until it shimmers.
- Add the mushrooms, peppers, and white parts of the green onions.
- Cook for 2 minutes, stirring often.
- Add the drained noodles, green parts of the green onions, and the peanut sauce.
- Continue to cook, stirring constantly for another 2 minutes or until the noodles have absorbed most of the sauce. Serve immediately.
Servings
Serves 6
