# What You'll Need:
→ Noodles
01 - 10 oz rice noodles or wheat noodles
→ Protein
02 - 7 oz firm tofu, cubed (or chicken breast, sliced, if preferred)
→ Vegetables
03 - 1 medium red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 spring onions, sliced
07 - 1 small handful fresh cilantro, chopped
→ Sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sriracha, or to taste
13 - 2 teaspoons sesame oil
14 - 2 cloves garlic, minced
15 - 1 teaspoon freshly grated ginger
→ Garnish
16 - 2 tablespoons roasted peanuts, chopped
17 - 1 tablespoon sesame seeds
18 - Lime wedges
# Steps to Follow:
01 - Cook rice or wheat noodles according to package directions in a large pot. Drain thoroughly, rinse under cold water, and set aside.
02 - In a mixing bowl, whisk together soy sauce, sweet chili sauce, honey or maple syrup, rice vinegar, sriracha, sesame oil, minced garlic, and grated ginger until fully blended.
03 - Heat a wok or large skillet over medium-high heat. Add a light drizzle of oil and cook tofu cubes, turning frequently until golden brown on all sides, about 4 to 5 minutes. If using chicken breast, sauté until thoroughly cooked. Remove protein and set aside.
04 - In the same pan, add bell pepper, carrot, and sugar snap peas. Stir-fry for 2 to 3 minutes, keeping vegetables crisp and tender.
05 - Return cooked tofu (or chicken) to the skillet, add noodles and pour in the prepared sauce. Toss well to coat all ingredients, and cook for 2 to 3 minutes until heated through.
06 - Arrange in bowls and top each portion with sliced spring onions, chopped cilantro, roasted peanuts, sesame seeds, and lime wedges.
