Mushroom Stir Fry with Crispy Thai Rice Noodles
Looking for a flavorful, vegan, plant based meal? You've come to the right spot.
This recipe comes from @beyondsourdough on Instagram. Check out her page for many more health focused, scrumptious, and creative recipes.
For the Noodles:
Ingredients:
- 5 oz Dried Organic Thai Rice Noodles
- 2-3 Tablespoons Avocado Oil
- Toasted Sesame Oil
How to Make:
- Cook the noodles until al dente, about 5 minutes. Drain, rinse with cool water, and drain again.
- Place in a bowl and sprinkle with sesame oil and a little sea salt. Mix well.
- Heat avocado oil until very hot, but not smoking.
- Add noodles and cook until crispy on one side. Flip and cook the other side, about 10 minutes total.
For the Stir Fry:
Ingredients:
- 2-3 Tablespoons Avocado Oil
- 8 Garlic Cloves, Chopped
- 3 Scallions, sliced
- 1/2 Cup Shelled Edamame
- 1 Cup Broccoli Florets, parboiled for 2 minutes, then drained
- 1/2 Cup Chopped green cabbage
- 1 Cup Sliced Fat Moon Shiitake Mushrooms
- 1 Cup Bean Sprouts
- 1/2 Cup Pea Shoots
- 1 Tablespoon Toasted Sesame Oil
- 1 Tablespoon Lite Soy Sauce
- 1 Tablespoon Fish Sauce
How to Make:
- Add avocado oil to wok or large skillet. Heat to medium high.
- Once the oil is hot, add vegetables and cook until desired consistency, about 3-4 minutes.
- Add sesame oil if the vegetables are sticking.
- Sprinkle with sauces and taste to adjust.
- Serve over fried noodles.