- 1 pkg (8 oz/250 g) 1/4 -inch (5-mm) rice stick noodles
- 1/2 cup (125 mL) each ketchup and water
- 1/4 cup (50 mL) lime juice
- 2 tbsp (25 mL) soy sauce
- 2 tsp (10 mL) granulated sugar
- 2 tsp (10 mL) finely grated fresh ginger
- 2 cloves garlic, minced
- Dash hot pepper sauce or to taste (optional)
- 1/4 cup (50 mL) chopped fresh coriander, basil or mint lime wedges
Toppings: chopped fresh coriander, roasted peanuts, chopped sweet pepper, baby corn, chopped green onion, diced tofu, strips of leftover cooked chicken
- In a large bowl in or near the sink, soak noodles in hot water for about 30 minutes, until softened. (If making ahead, leave noodles in the water until you’re ready to use them.) Meanwhile, prepare all the toppings and put in individual dishes.
- In a medium bowl, whisk together ketchup, water, lime juice, soy sauce, sugar, ginger, garlic and hot pepper sauce.
- Drain noodles through a large colander set in the sink. With clean scissors, snip noodles into smaller pieces. In a large non-stick skillet over medium heat, stir together noodles and sauce for 4 to 8 minutes, until hot. If mixture looks too dry, add 2 tbsp (25 mL) water. Stir in chopped herbs.
- With tongs, divide noodles into 4 bowls; add a wedge of lime to each. Have everyone squeeze lime juice over their portion of noodles, then help themselves to their favourite toppings.
