recipes and meat alternatives

Spicy Rice Noodle Toss


dry rice noodles (enough for 2 people)
1 medium zucchini, sliced
1 cup bean sprouts
2 stalks green onion, chopped
2 cloves garlic, minced

1 tbsp chili black bean sauce
1 tbsp Braggs
1 tbsp dark sesame oil
2 tbsp fresh cilantro, chopped

In a large pot of water, boil the rice noodles. While noodles are cooking, in a large saucepan on medium-high heat, sauté the zucchini, bean sprouts, onions, garlic, bean sauce and Braggs in oil until zucchini is tender. Drain the noodles and toss with vegetables. Top with cilantro. Serve hot or cold. Makes 2 servings.