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 ❤

Rice Noodles and Vegetable Stir Fry