Red Meat Allergy Friendly Black Pepper Cauliflower Noodle Bowls with Snow Peas
Total time50 min
Prep time20 min
Cook time20 min
4.8(23)
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width)
For the sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 ½ tsp coarsely ground black pepper
- 1 tsp cornstarch
For the stir-fry
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 small head cauliflower (about 1 ½ lb), cut into small florets
- 6 oz snow peas, strings removed
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tbsp sesame seeds (optional)
- chili oil or red pepper flakes, for serving (optional)
Instructions
- 1
Place the rice noodles in a large bowl and cover with boiling water. Soak according to package directions until just pliable and barely tender, about 8–10 minutes, then drain in a colander and rinse under cold water. Set aside.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, coarsely ground black pepper, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
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