Rice Noodles & Veggies

Print Recipe

5 from 1 vote

This is an easy and tasty way to eat a healthy meal.

Gluten-free & fit!

Prep Time15

Cook Time10

Total Time25

Course: Main Course, Salad, Side Dish

Cuisine: Asian, Chinese-Inspired, Vegan

Keyword: Fast, GF, Kid-approved

Servings:

Calories: 205kcal

Equipment

Wok or big pan
Knife
Cutting board
Big bowl
Measuring cups and spoons

Ingredients

Sauce

1 Cup Low sodium soy sauce
1/2 Cup Shoyu Sauce Check ingredients to make sure is vegan
1/4 Cup Fresh lime juice
3 Tbsp Coconut sugar
1 Tbsp Fresh ginger minced
5 Garlic cloves Minced
4 Tbsp Furikake This is found in japanesse stores or amazon link below.
2 Tbsp Sesame oil Or oil of choice
2 Tbsp Sriracha If prefer really spicy add 1 Tbsp more.

Vegetables

2 Cups Carrots Shredded
2 Cups Broccoli florets Shredded
2 Cups Red cabbage Shredded
4 Shishito peppers
2 Cups Mushrooms Slice

Noodles

4 Packages of rice noodles I use the lotusfoods

Garnish

1/2 Cup Cilantro Chop
1 Lime cut in fourths

US Customary - Metric

Instructions

Sauce

1. In a mixing bowl add, ginger, garlic, soy sauce, shoyu sauce, lime, coconut sugar, sriracha and furikake. Mix and set aside.

Rice Noodles

1. Cook rice noodles according to package. Sometimes youb mgiht need to soak the noodles before cooking, please read instructions.

Making the Noodles

1. Place the wok or large pan o the stove on meadium heat. Add the sesame oil and veegtables. Cook the vegetables for about 1-2 minutes.
2. Next add the noodles to the vegetables and mix together, add the sauce and continue mixing for about 2 minutes.
3. Remove from heat and serve, sprinkle some cilantro and add one of the lime to add some fresh citrus to the noodles.

Notes

Freeze: The noodles can be freeze in a ziplock bag.

Reheat: Thaw the noodles first, Do not heat in microwave. Place a sauce pan on the stove and add 2 Tbsp of water add the noodles and heat for about 2 minutes ad enjoy!

Nutrition