Saucy Rice Noodles & Vegetables
By Pure Maple from Canada
Vegetables / Appetizers and side dishes
4 tsp cornstarch
1/3 cup + 1 Tbsp water, divided
1/2 cup orange juice
1/3 cup rice vinegar
1/3 cup Maple Roch maple syrup
3 Tbsp soy sauce
1/4 tsp kosher salt
2 Tbsp toasted sesame oil, divided
1 red bell pepper, seeded and cut into thin strips, 1 cup
2 cups broccoli florets
1 cup sliced scallions, divided (4 large scallions)
1 cup shredded carrots
8 ounces rice noodles, prepared according to package directions
2 Tbsp cilantro leaves
1 Tbsp toasted sesame seeds
Combine cornstarch and 1 Tbsp water in a medium bowl, stirring until smooth.
Add remaining 1/3 cup water, orange juice, vinegar, maple syrup, soy sauce and kosher salt into cornstarch mixture, stirring until smooth; reserve.
Heat 1 Tbsp sesame oil in large non-stick skillet over medium-high heat.
Cook bell pepper and broccoli until just softened, about 4 minutes.
Stir in carrots and 3/4 cup scallions and cook additional 2 minutes.
Add reserved cornstarch mixture and bring to a boil. Boil until thickened, about 1 minute, stirring frequently. Reduce heat and simmer until vegetables are tender, about 2 minutes.
Toss prepared rice noodles and vegetable and sauce mixture together until evenly coated.
Drizzle with remaining 1 Tbsp sesame oil and top with cilantro, sesame seeds and reserved 1/4 cup scallions.