Gluten Free Vegetarian Stir Fry with Creamy Garlic Red Pepper Hot Sauce
1 bottle Dave’s Gourmet Creamy Garlic Red Pepper Hot Sauce
8 oz. dried rice noodles
1 to 2 tsp sesame oil
1 to 2 tbsp vegetable oil
1 medium onion, chopped
1 red bell pepper, julienned
1/4 pound broccoli florets
2 eggs beaten
2 tbsp Tamari soy sauce
1/3 cup peanuts, chopped
1 cup bean sprouts
minced cilantro for garnish
1 lime, quartered
1. Cook rice noodles according to package instructions. Once cooked, rinse with cool water, drain and toss with sesame oil to prevent sticking. Set aside.
2. In a wok or large sauté pan, heat vegetable oil over medium-high heat until simmering. Add onions and bell peppers and sauté for 2 minutes, tossing to ensure even cooking. Add broccoli and continue to sauté and toss for another minute. Add beaten eggs, stirring with a spatula until they scramble.
3. Add 4 oz of Dave’s Gourmet Creamy Garlic Red Pepper Hot Sauce and the tamari. Deglaze pan by scraping with a spatula, tossing all of the ingredients together in the pan.
4. Add drained rice noodles to the pan and toss to re-heat and coat with sauce. Plate noodles, vegetables and eggs and top with bean sprouts and peanuts. Garnish with cilantro and fresh lime to taste. Enjoy!