Rice Noodles and Vegetable Stir Fry

Rice Noodles and Vegetable Stir Fry pictured here with Chicken in Plum Sauce.

Rice noodles are exactly that; noodles made with Rice flour as opposed to Wheat flour. It is easily prepared, since cooking time is much, much less. You simply place them in hot water for a few mins and they soften without overcooking. They are definitely good at absorbing the flavors of whatever seasonings used and retain a nice bite when cooked properly. These noodles are great for most Asian style dishes which is why I chose to create a deliciously simple stir fry. Here's my recipe and I hope you enjoy.

Ingredients

1 pk Rice Noodles (12oz) 3 tablespoons Olive Oil 1 cup Broccoli chopped 1 cup Cauliflower chopped 1 cup Carrots Sliced 4 oz Shiitake or Portabello mushroom, sliced 1 tbsp grated Fresh Ginger 3 cloves Garlic 2 tbsp Soy Sauce 2 tsp Chow Mein Seasoning 1 tbsp Sesame Oil Salt and black pepper to taste

Method

●Boil a saucepan of water big enough to submerge noodles in. When water begins boiling turn off heat and submerge noodles in pan for approximately 5mins. Drain and set aside.

● In frying pan or wok place olive oil and sesame oil on a medium heat and when hot saute garlic and ginger for a few seconds. Add mushrooms and let cook for 3 mins on medium heat.

●Add broccoli, carrots and cauliflower and toss and steam on low heat for 7-10 mins.

●When vegetables are relatively soft but with a slight crunch add noodles, soy sauce, chow mein seasoning and salt and black pepper gradually to taste.

●Toss several times ensuring all ingredients are properly incorporated and balanced and then serve noodles hot with desired meats.

Thanks for joining me for another session of Food Therapy and I hope to see you soon ❤