Saucy Rice Noodles & Vegetables

Saucy Rice Noodles & Vegetables

• 4 tsp cornstarch
• 1/3 cup + 1 Tbsp water, divided
• 1/2 cup orange juice
• 1/3 cup rice vinegar
• 1/3 cup pure maple syrup from Canada
• 3 Tbsp soy sauce
• 1/4 tsp kosher salt
• 2 Tbsp toasted sesame oil, divided
• 1 red bell pepper, seeded and cut into thin strips, 1 cup
• 2 cups broccoli florets
• 1 cup sliced scallions, divided (4 large scallions)
• 1 cup shredded carrots
• 8 oz rice noodles, prepared according to package directions
• 2 Tbsp cilantro leaves
• 1 Tbsp toasted sesame seeds

Directions

1. Combine cornstarch and 1 Tbsp water in a medium bowl, stirring until smooth.
2. Add remaining 1/3 cup water, orange juice, vinegar, pure maple syrup, soy sauce and kosher salt into cornstarch mixture, stirring until smooth; reserve.
3. Heat 1 Tbsp sesame oil in large non-stick skillet over medium-high heat.
4. Cook bell pepper and broccoli until just softened, about 4 minutes.
5. Stir in carrots and 3/4 cup scallions and cook additional 2 minutes.
6. Add reserved cornstarch mixture and bring to a boil. Boil until thickened, about 1 minute, stirring frequently. Reduce heat and simmer until vegetables are tender, about 2 minutes.
7. Toss prepared rice noodles and vegetable and sauce mixture together until evenly coated.
8. Drizzle with remaining 1 Tbsp sesame oil and top with cilantro, sesame seeds and reserved 1/4 cup scallions.