Directions:
Prep all of your veggies first so they are reasy to stir fry. I like to snap the end of the sugar snap peas and pull the string down the length of the pea to remove it, you can skip this step if you do not want to take the time.
Add your rice noodles to a large bowl and boil about 6 cups of water, pour the boiling water over the noodles to cook them, leave them sit in the hot water for only about 2 ish minutes until they are soft, then drain and rinse really well with cold water and then let drain again in a colander while you cook the rest of the food.
Add two tablespoons of sesame oil to a skillet and add your pound of ground meat of choice. Cook and break up into a fine crumble as it cooks.
In a bowl, add your soy sauce, vinegar, 2 tablespoons of sesame oil, peanut butter, pepper, ginger, Chinese five spice, garlic powder, sesame seeds and optional cayenne, whisk until well combined and the peanut butter is whisked in smooth.
When the ground meat is almost fully cooked, add your green onions and sauté for a couple minutes then remove this from the skillet.
Add the last tablespoon of sesame oil, and the peppers and sugar snap peas, sauté for about 7 minutes, or until the veggies are soft but still have some crunch.
Add back the ground meat protein and the sauce, bring to a simmer and simmer for about 2 minutes.
Add your cooked rice noodles to the skillet, they will be kind of sticky, but the heat and sauce with help separate them. Sauté for about 5 minutes, tossing well to coat in the sauce and to combine with the meat and veggies.
Serve with more sesame seeds on top and more green onions. You can also add a squeeze of lime juice and some cilantro if you like.
I await your comments! Enjoy!
