Spicy Asian Noodles (In a Snap!)

I have been craving Asian food like crazy lately. (No, I am not prego!) When I went out to lunch for Thai with my mom and Grandma last week all of our meals had rice noodles in them. I had never made rice noodles before, but I was inspired. I am came up with these Spicy Asian Noodles, because I knew this would be a particularily crazy week with Andy out of town. I made this batch and have been eating it everyday--It's even better the next day!

Here's What  You Need: (About 4 servings)
1 bundle rice noodles (I used these)
3-4 carrots, cut into match sticks
1 1/2 cups of pea pods
8oz of water chestnuts, drained
2-3 TBS of green onions, diced
1 -2 TBS low sodium soy
1/2-1 tsp of vegetable oil
2 TBS of Asian dressing (I used Annies Sesame)
Red pepper flakes (optional)

Here's What You Do:

Cook the noodles according to the package directions and then rinse in cold water.  Heat the oil over high.Add  a dash of red pepper flakes, the carrots, pea pods, water chestnuts and 1 TBS of soy, stirring for about 5 minutes. Turn off the heat and stir in the noodles, dressing and the green onions. You can also add another TBS of soy to taste. Pass with dressing and extra soy. (I added a shot of siracha too!)

Kid Tip:You have a few options here. If your kids are older keep the recipe as is and make it fun by using chopsticks. For younger children, you can cut the noodles into bite size pieces and let them eat them with their fingers. (You may also want to cut up the veggies). You can also mix the veggies with rice if your kids prefer rice over noodles. **You can dish out their veggies and then add the red pepper flakes to take out the spice.

 

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