Veggie Mushroom Stir Fry with Crispy Fried 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 recipes.

For the Noodles:

  • 5 oz dried organic Thai rice noodles
  • 2-3 tablespoons Avocado oil
  • Toasted sesame oil


  1. Cook the noodles until al dente, for about 5 minutes, drain, rinse with cool water, and drain again.
  2. Place in a bowl and sprinkle with sesame oil and a little sea salt. Mix well.
  3. Heat avocado oil until very hot, but not smoking. 
  4. Add noodles and cook until crispy on one side, flip and cook the other side, about 10 minutes total.


For the Stir Fry:

  • 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 shiitake mushrooms, ideally from Fat Moon :)
  • 1 cup bean sprouts
  • 1/2 cup pea shoots
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon lite soy sauce
  • 1 tablespoon fish sauce


  1. Add avocado oil to wok or large skillet, heat to medium high.
  2. Once oil is hot, add vegetables and cook until desired consistency, about 3-4 minutes.
  3. Add sesame oil if sticking.
  4. Sprinkle with sauces and taste to adjust.
  5. Serve over fried noodles.