Mushroom Stir Fry with Crispy Thai Rice Noodles
Mushroom Stir Fry with Crispy Thai Rice Noodles
Beyond Sourdough
4
10 minutes
25 minutes
Thai
Dinner
This stir fry is a great lunch option when you want a dish with lots of flavor and crunch. Crispy, savory, and full of healthy fats, these noodles are a must-try.
This recipe comes from @beyondsourdough on Instagram. Check out her page for many more health focused, scrumptious, and creative recipes.
Ingredients
Noodles
- 5 oz Dried Organic Thai Rice Noodles
- 2-3 Tbsp Avocado Oil
- Toasted Sesame Oil
Vegetables
- 2-3 Tbsp 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 Fat Moon Shiitake Mushrooms, sliced
- 1 Cup Bean Sprouts
- 1/2 Cup Pea Shoots
- 1 Tbsp Toasted Sesame Oil
- 1 Tbsp Lite Soy Sauce
- 1 Tbsp Fish Sauce
Directions
Noodles
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.
Vegetables
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.