This dish can be served hot, at room temperature, or chilled, and as a meal or as a side dish.
8 oz. angel hair rice pasta
1/4 c. gluten-free tamari
2 T rice wine vinegar
2 T lemon juice
2 cloves minced garlic
2 t sesame oil
1/4 t red pepper flakes (more if you like it hot)
1 t peanut oil
1 c. chopped red, yellow or green pepper
1 c. sliced sweet onion
1 c. broccoli florets
1 c. shiitake mushrooms, sliced
1 c. grape tomatoes
Cook pasta according to package directions. Make sauce by combining tamari, rice wine vinegar, lemon juice, garlic, sesame oil, and red pepper flakes together in a small bowl. While pasta is cooking, heat peanut oil in a wok or large frying pan. Stir-fry peppers and onions. Add broccoli and mushrooms when onion and peppers begin to soften. Cook until soft. Stir in tomatoes and sauce. Heat through. Add noodles and mix well.
To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully, and contact the company if you have any questions.
Amount Per Serving: Calories 145, Total Fat 2 g, Sodium 515 mg, Total Carbohydrates 28 g, Fiber 1 g, Protein 4 g