Spicy Vegan Stir-Fry Rice Noodles 

Preparing the Noodles

1. Cook the Noodles: Follow the package instructions to cook the rice noodles. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside.

Making the Sauce

2. Combine Sauce Ingredients: In a small bowl, mix the rice vinegar, Sriracha hot sauce, brown sugar, soy sauce, and vegan oyster sauce until well combined. This sauce will be the flavor base for the dish.

Stir-Frying the Vegetables

3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add Onions: Add the chopped onion to the skillet and sauté for an additional minute, stirring regularly to ensure even cooking.
5. Incorporate Bell Pepper: Add the sliced bell pepper and continue to sauté for another minute.

Combining Noodles and Sauce

6. Add Carrots: Incorporate the julienned carrots into the skillet, mixing them thoroughly with the other vegetables.
7. Add Noodles: Stir in the cooked rice noodles, ensuring they are well coated with the vegetables and oil.
8. Pour Sauce: Add the prepared sauce to the skillet, tossing the noodles and vegetables to ensure they are evenly coated with the sauce.

Finishing Touches

9. Cook Further: Continue to sauté the mixture for an additional 2-3 minutes, allowing the noodles to absorb the sauce and the vegetables to soften slightly.
10. Add Thai Basil: Remove the skillet from heat and stir in the chopped Thai basil, allowing its fresh flavor to infuse into the dish.

Serving

11. Plate the Dish: Serve the stir-fry immediately, garnishing with additional Sriracha hot sauce or red pepper flakes for extra spice if desired.