Ingredients
5
5 servings
- •¾ cup water
- •¼ cup vinegar
- •½ cup sugar
- •½ tablespoon salt
- •3 cloves garlic
- •2 serrano peppers, deseeded
- •1 tablespoon cornstarch
- •2 tablespoons water
- •2 servings rice noodle
- •5 cups water, boiling
- •1 cup shredded carrots
- •½ cup scallion, chopped
- •1 teaspoon grated ginger
- •1 tablespoon sesame oil
- •2 eggs, beaten
Instructions
- In a blender or food processor, blend all of the sweet chili sauce ingredients together.
- Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
- Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
- Drain, discard water and add the noodles to mixing bowl.
- Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
- Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
- Grab a handful of noodles and place into your heated pan.
- Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
- Serve with the sweet chili sauce.
- Enjoy!
Nutritional Facts
Per 5 servings
- Calories: 466
- Carbohydrate: 91g
- Fat: 5g
- Fiber: 2g
- Protein: 9g
- Sugar: 15g
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