Essential ingredients

• Rice noodles

  150 g

• Carrots

  70 g (½ cup)

• Red bell peppers sliced

  70 g (0.3 cup)

• Parsley

  3 g (1 tsp)

Ingredients to taste

How to make

• 1

  Place rice noodles in a medium bowl. Pour hot water on top to cover. Soak for about 10 minutes until al dente or as determined on the package instructions.

• 2

  Meanwhile, slice carrots and bell pepper and chop parsley.

• 3

  Drain the noodles. Cut several times with scissors into roughly 6-inch lengths and set aside.

• 4

  Place a large skillet over medium-high heat. When hot, add the oil and cut vegetables. Sauté for 3-4 minutes or until tender.

• 5

  Then add back the noodles and give them some toss.

• 6

  Drizzle the olive oil on top. Add the fresh parsley.

• 7

  Toss several times more and taste. Season with salt and pepper if needed, and serve.

Additional Information

• Cooking Method

  Boiling

• Recipe category

  Lunch, Dinner

• Recipe cuisine

  American

• Tools

  Knife, Cutting board, Skillet, Bowl, Kitchen shears