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Title: Ginger Hoisin Rice Noodles

1/2 C hoisin sauce
2 t tamari
3 T fresh ginger, minced
2 - cloves garlic, minced
1/4 C seasoned rice vinegar
2 T toasted sesame oil
1 t ground coriander
1/4 t red pepper flakes
1/2 lb. dry rice vermicelli (about 1/2 of a 16 oz. package)
1/2 T olive oil
1 - large carrot, julienned
2 - large celery stalks, thinly sliced on diagonal
1 - medium red pepper, thinly sliced
1 - small yellow or green pepper, thinly sliced
1 C scallions, thinly sliced on diagonal
1/3 C fresh parsley, finely chopped
1/3 C cilantro finely chopped

In a bowl, combine all ingredients for the sauce, stir well, and set aside. prepare a pot of boiling water, and add noodles when ready. Cook according to package directions.

While waiting for the water to boil, in a skillet over medium heat, heat olive oil. Add carrots, celery, and scallions and let cook for a couple of minutes. Add peppers and toss for a minute or two. Reduce heat to medium-low and add hoisin sauce, tamari, ginger, garlic, rice vinegar, toasted sesame oil, coriander, and red pepper flakes.

Add vegetable mixture to rice noodles, add parsley and cilantro, and finish with salt, pepper, lemon juice, and a little sesame oil, if desired.

From Everyday Vegan
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