Ingredients:

  • 1 package Trader Joe’s Thai wheat noodles (340g / 12 oz)
  • 1 tablespoon sesame oil (15 ml)
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned
  • ½ cup green onions, chopped
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon lime juice (15 ml)
  • 1 teaspoon Sriracha (5 ml) (optional, for heat)
  • Chopped fresh cilantro (for garnish)
  • Crushed peanuts (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the Thai wheat noodles and cook according to package instructions. Drain and set aside.
  2. Heat sesame oil in a wok or large frying pan over medium heat. Add minced garlic; sauté until fragrant (about 30 seconds). Add bell pepper, snap peas, and carrot; stir-fry for 3-4 minutes until crisp-tender.
  3. Toss in the cooked noodles to the vegetable mix. Add soy sauce, lime juice, and Sriracha; stir well to combine (about 2 minutes).
  4. Remove from heat, fold in green onions. Divide into servings and garnish with cilantro and crushed peanuts (if using).