In need of a healthy and quick meal, Girish has you covered with her stir fry noodles. Girish believes the simple dish is tasty and a chance take advantage of any left over vegetables you have in your fridge.
Goodbye Gluten: stir fry noodles
Stir fry is one of the great healthy, fresh, and tasty dishes you can whip up in no time.
The simplicity of this dish is what makes it so great. Just by throwing some veggies in a skillet and adding spices you get a satisfying meal that is not only good for you but also gives you an opportunity to clean out your fridge. You can stir fry any vegetables and you won’t be compromising taste. I prefer to add noodles to this dish because without them it feels like something very important is missing.
Ingredients
Zucchini – 1/4 cup quartered
Pepper (a mixture of red a yellow) – 1/4 cup quartered
Mushroom – 1/2 cup sliced
Snow Peas – 8
1 large red onion – sliced
Ginger root finely chopped – 1 tbsp
Soy sauce – 2 tbsp
Sweet chili sauce – 1 tbsp
Brown rice noodles – 200 gms (2 square blocks)
Peanut oil – 1/4 cup
Himalayan pink salt – 1 tsp
Directions
- Heat the oil in a large skillet for 2 mins.
- Add onions and stir well until caramelized and translucent.
- Add chopped ginger and salt and sauté for 5 mins before adding the rest of the veggies.
- Add soy sauce and sweet chili sauce and sauté for another 1 minute.
- In a large saucepan, boil water and cook the noodles for 2 mins or until the noodles are al dente.
- Drain the noodles and run them under cold water. Completely drain and add them to the vegetables and sauté for 3-4 mins.
- Fold the noodles into the vegetables to give them a thorough coating of sauce.
- Serve hot.
- Sprinkle the noodles with some sharp cheddar cheese; everything’s better with cheese.