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A veggie dish with rice noodles. Another dish with lots of color!

Posted May 21 2013 8:40pm

Over the weekend I picked up a new Gluten-Free sauce at the grocery store, inspired by it I threw together this vegetable heavy noodle dish and topped it off with some freshly grated ginger and cilantro.

Rice Noodle and Vegetable Peanut Sauce Stir Fry

RecipeMakes 6-8 Servings
I pint sized package diced mushroooms
1 orange bell pepper, sliced thinly 
1 red bell pepper, sliced thinly
2 cups sugar snap peas
2 cups bean sprouts
3 cloves garlic
1 package rice noodles (I used   Annie Chun's Pad Thai Brown Rice Noodles )
Freshly grated ginger 
Cilantro (for topping if you like)
1/2 cup  San-J Thai Peanut Sauce  or sauce of your choice!
1 tbsp Vegetable Oil

DirectionsCook rice noodles according to package.  Wash and prepare all vegetables.  In a large stir fry pot heat 1 tbsp vegetable oil on medium heaet.  Add garlic, saute for a few minutes.  Start adding vegetables to the pot, saute for a few minutes.  Combine the peanut sauce (or your sauce of choice) to the stir fry pan, stir vegetables trying to evenly coat them all.  Continue to cook 5-10 more minutes on high heat or until all vegetables are evenly cooked.  Once the rice noodles are finished cooking, drain them.  Turn the heat to low on the vegetables and add the rice noodles.  Stirring until evenly coated.  Remove from heat and let cool for a few minutes.  You can serve this dish cold or hot.  Top with freshly grated ginger and cilantro, if you like!   The leftovers are good for a few days, Ryan liked them cold and I like them hot:-)

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