Saucy Rice Noodles & Vegetables

By Pure Maple from Canada

Vegetables / Appetizers and side dishes

Ingredients

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

https://mapleroch.com/collections/maple-roch-maple-syrup/products/250ml-decorative-tarquina

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

Method

DIRECTIONS

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.