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Veggie Stir Fry with Rice Noodles

 veggie stir fry noodles

As a vegetarian, I’m always on the hunt for yummy new recipes that are quick, nutritious, and have no freaky deaky ingredients.   I need real recipes that I can easily get what I require without having to drive to all kinds of specialty stores.  So when I found a similar recipe to this one, I was eager to try.  After a few modifications and tweaks, we had an awesome stir fry the whole family devoured!

So pull out your wok and get ready for a tasty meal!

What you’ll need:

  • 8- 10 oz rice noodles (choose a thin variety…spaghetti, fettuccine, or vermicelli)
  • 3/4 cup low-sodium vegetable broth
  • 3 Tbs Braggs Liquid Soy Seasoning
  • 2 Tbs Rice Wine Vinegar
  • 1 & 1/2 Tbs Brown Sugar
  • 2 Tbs peanut oil
  • 5 cups Portabella Mushrooms, stemmed and thinly sliced
  • 3 Bell Peppers (any colour combo), but try to mix it up
  • 1/2 cup purple onion, thinly sliced
  • 6 cups Chinese Cabbage (or Bok Choy as a substitute)
  • 2 garlic cloves, pressed
  • 2 Tbs medium curry powder

 What to do:

  1. Cook the noodles according to the directions on the package to just before al dante.  As with all noodles… do not overcook. Drain and set aside.
  2. Whisk vegetable broth, Braggs, Rice Wine Vinegar, and brown sugar in a bowl.  Set aside.
  3. Heat wok over high heat.  When hot, add peanut oil and coat the wok.  Add mushrooms, peppers, and onions.  Cook for 2-3 minutes or until the veggies are soft.  Add the cabbage, garlic, and curry powder.  Cook for 1-2 minutes more.  Add the broth mixture.  Mix with the vegetables.  Add the noodles and toss everything to combine.  Continue to stir fry for another few minutes (2-3).  The noodles will soften in the last few minutes of cooking.

This meal makes enough for about 6 people.  It also makes fabulous left overs!!

Enjoy!  Love




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