225g pkg. rice noodles
4 Tbsp. Toasted Sesame Oil (divided)
2 tsp. fresh minced ginger
2 tsp. fresh minced garlic
3 c. assorted fresh vegetables (onions, bell peppers, mushrooms, etc.)
2 c. cooked meat (chicken, shrimp, pork, or beef)
1 c. water
1/2 c. natural peanut butter
1 Tbsp. Teriyaki seasoning (may use our Teriyaki Balsamic)
1 Tbsp. fish sauce or soy sauce
3 Tbsp. Cucumber Melon White Balsamic
2 Tbsp. Honey Ginger White Balsamic
Cook rice noodles according to package directions.
Heat 3 tbsp. Toasted Sesame Oil in wok or frying pan. Add fresh garlic and ginger. Cook until fragrant. Add chopped vegetables and stir-fry 5-10 minutes for desired crispness. Add cooked meat to pan and heat thoroughly.
Remove from pan and set aside. In small bowl, combine the next six ingredients. Whisk until smooth.
Heat remaining Toasted Sesame Oil in pan. Add cooked rice noodles and toss to distribute oil. Add peanut butter mixture to the noodles, stir to combine ingredients. Cook till sauce thickens. To serve, spoon meat and vegetable mixture over noodles. Garnish with a slice lime, sesame seeds and/or crushed peanuts. Sprinkle Sriracha Hot Chili Sauce on top if desired.
*Submitted in the Cook Your Heart Out cooking contest
