Ingredients
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1 (8.8 oz) pkg vermicelli rice noodles
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2 tbsp canola oil, divided
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1 (12 oz) pkg fresh pepper and onion fajita mix
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3 cloves garlic, minced
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3/4 lb ground pork
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1 (8 oz) can sliced water chestnuts
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1/3 cup Blue Dragon ® Thai Sweet Chili Sauce
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1 tbsp reduced-sodium soy sauce
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1 tbsp unsalted butter
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Lime wedges, to serve (optional)
Steps
1
Bring a large pot of water to a boil on high. Cook the noodles according to package directions. Rinse with cold water.
2
Meanwhile, in a 12-inch skillet or wok, heat 1 tbsp oil on medium-high. Add the fajita mix and cook 6–8 min., until soft. Season with salt and pepper. Stir in the garlic and cook 1 min. more. Transfer to a plate.
3
In skillet, heat remaining 1 tbsp oil on medium-high. Add the pork and cook 6–7 min., until cooked through, breaking up meat with the back of a wooden spoon. Season with salt and pepper. Stir in cooked vegetables, water chestnuts, peanuts, chili sauce, soy sauce, and butter. Season with salt and pepper. Toss to combine and cook 2–3 min. Top noodles with stir-fry. Serve with lime wedges, if desired.
