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!

Vegetarian Stir Fry image