Recipe: Veggie Filled Rice Noodle Stir-Fry

Stir-fry is a perfect way to incorporate tons of different vegetables into a meal.  Prepping the night before by cutting all the veggies or having little hands help you cut the veggies makes this meal quick and easy to put together.  Using rice noodles that take only a few minutes to cook also makes it super fast and gluten-free!  My oldest son called this the “best meal ever”.  As you will see in another picture below, I took a little extra time and sauteed veggies separately.  It seems to be more appealing to the kids when they can pick for themselves what goes into their dish.  They are also more willing to try new things when they are presented separately.  I am estimating amounts below to let you know what I used, but you really can just pick any and all vegetables that you want to use.  You can really make this dish anything you want to!  My last trick is that I cooked it without sauce because again, my kids like to do it themselves!  Ghee is the key to slightly flavoring the veggies, and then some of us added coconut aminos, some of us soy butter, and some of us nothing at all!

Veggie Filled Stir-Fry

Veggie Filled Rice Noodle Stir-Fry

Veggie Filled Rice Noodle Stir-Fry

feeds family of 6 (with few leftovers), adjust quantities to suit your family’s size

Ingredients:

  • 1 package shredded carrots
  • 1 package snap peas
  • 1/2 bunch celery
  • 1 bunch bok choy, stalk separate from the leafy part
  • 1 package white mushrooms
  • 1/2 red onion
  • 1 package extra-firm tofu
  • ghee
  • Asian stir-fry oil or peanut oil

Drain water and remove tofu from package.  Wrap in paper towel or kitchen towel and place in a dish, covered with a plate.  This encourages the excess water to drain out of it.  Chop all veggies.  Melt 1-2 Tbsp. ghee in a large saute pan on medium-high.  Cook carrots and snap peas for a few minutes until slightly tender, but still crispy.  I cover and let cook for a few minutes, then remove cover and stir for another minute or two.  That’s it!  Do not overcook.  You want nice crisp veggies.  Remove carrot and snap pea mixture from pan and cook celery and bok choy the same way, adding more ghee.  Again, remove and repeat with mushrooms and onions.  In same pan, cover bottom with stir-fry oil.  Cube tofu and add to pan.  Cover and cook for about 5 minutes.  Stir and cook for another 5 minutes.  Repeat until tofu is golden brown.  They key to sauteing tofu is to remove most of the water before cooking, using plenty of oil in the pan, and cooking on medium-high heat.  Finally, cook your rice noodles according to package, and voila, a delicious whole food meal!  Toss with some coconut aminos (tastes like soy sauce) or you favorite stir-fry sauce and enjoy!  There is something for everyone!

Cooked Stir-Fry Ingredients

Cooked Stir-Fry Ingredients

Coconut Aminos

Coconut Aminos

I cannot say enough about coconut aminos, my recent discovery in the health food store.  I cannot believe I have never used this wonderful product.  It is a simple way to flavor food, and the added benefit is that it is soy free! Give it a try…..super tasty!!!

Need more ideas for dinner?  Try this or this.

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