Ingredients
Serves: 4
Prep Time: 10 mins
Cook time: 25 mins
Total Time: 35 mins
FOR THE NOODLES:
1 8 oz Box Rice Vermicelli Noodles
4 oz frozen corn, rinsed under cold water to thaw
6 oz frozen peas and carrots, rinsed under cold water to thaw
2 cup fresh spinach
1 bell pepper, diced
1 onion, diced
3 cloves garlic, minced
2 TBSP Ginger, minced
2 eggs, beaten
2 TBSP Olive Oil
FOR THE SAUCE:
1/2 cup Low Sodium Soy Sauce
2 TBSP Sriracha Sauce
3 TBSP Rice Wine Vinegar
2 cloves garlic, minced
1 TBSP Ginger, minced
2 TBSP Brown Sugar
Preparation
