Sweet chili noodles with vegetables
Rice noodles and a bag of frozen stir-fry vegetables glazed in sticky sweet chili sauce with garlic and lime, dinner in 25 minutes with nothing to chop.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $1.65 a serving
- 390 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 8 oz rice noodles
- ½ cup sweet chili sauce
- 2 tbsp gluten-free tamari
- 1 lime, juiced
- 4 cups frozen stir-fry vegetables
- 3 cloves garlic, minced
- 3 stalks green onions, sliced
- ¼ cup peanuts, chopped (optional)
From your pantry
- 2 tbsp vegetable oil
Each serving has about 390 calories, 7 g protein, 74 g carbs and 7 g fat, and costs about $1.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No limes? Lemons work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Soak the noodles in very hot tap water 8 to 10 minutes, until bendy. .
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 9 min
Dolly’s tip: They should bend but still feel firm, like undercooked spaghetti. They finish cooking in the pan, so don’t soak them soft.Stir the sweet chili sauce, tamari and lime juice together.
Heat the oil in a large over medium-high heat. Add the frozen vegetables and cook, stirring, 5 to 6 minutes, until hot and the water they give off has cooked away.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 5 min 30 sec
Dolly’s tip: No need to thaw them first. Just give the water time to steam off so the sauce doesn’t get watery.Add the garlic and stir 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heat
Add the noodles and sauce and with tongs 2 minutes, until glossy and hot.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min
Serve topped with the green onions and peanuts.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
