This recipe really is The Perfect Everyday Vegetable Stir Fry!! It is simple yet incredibly flavorful and such a fun way to change up the food you make at home. For the longest time, making Chinese food at home was intimidating to me I guess because it is so different than making typical american dishes. If that’s you, then recipe is a great starting point because it’s super simple!
In this recipe, I used vermicelli rice noodles, which taste amazing! You can also use any other type of rice noodles which you should be able to find at most grocery stores.
For this recipe there are 3 parts: the vegetables, rice noodles and stir fry sauce. To begin, you will make the yummy stir fry sauce, which is made of tamari or liquid aminos, coconut aminos, cornstarch, honey, fresh chopped garlic and crushed red pepper if desired.
The rice noodles cook just like regular pasta except they cook much faster! Mine took only 2-3 minutes in boiling water until done. You will want to follow the directions on the back of the box since it will depend on the thickness of the noodles you are using.
Lastly, you will prepare the vegetables and sauté them. They will take 10-15 minutes to cook. When they’re done, you will add the stir fry sauce which will thicken in a matter of seconds. Then you will add in the cooked rice noodles!
I would love to know what you think!! Please share comments and pictures of how it turns out for you! Happy cooking, friends!
- 1 head broccoli, florets cut off (about 3 cups)
- ½ onion, cut into large pieces
- 3 whole carrots, sliced (about 2 cups)
- 8 oz mushrooms, chopped (I used baby bella but white button top taste great also)
- ½ Tbsp coconut oil for sautéing vegetables
- ⅓ cup raw cashews, broken into pieces
- 4 servings rice noodles, any type
- For the Sauce:
- 1 Tbsp cornstarch
- ¼ cup tamari or liquid aminos
- 1 Tbsp honey or maple syrup
- 2 Tbsp coconut aminos (can sub more tamari or liquid aminos)
- 3 garlic cloves, peeled and chopped
- 3-4 dashes crushed red pepper (optional)
- For the Sauce: In a small bowl, place the cornstarch. Add the tamari sauce one spoonful at a time at the beginning to keep the cornstarch from clumping up. Once smooth,add the rest of the tamari and then add the rest of the sauce ingredients and combine. Set aside.
- For the Rice Noodles Bring a pot of water to a boil and then let the rice noodles cook for the length of time it says of the directions. The vermicelli noodles only take 2-3 minutes but other types may take longer.
- For the Veggies Place the carrots in a large pan on medium high heat. Sauté for 2 minutes until pan is very warm and they begin to cook. Then, add ½ Tbsp coconut oil and the rest of the veggies. Saute until the mushrooms have lost all of their moisture and there is no liquid left in the bottom of the pan (about 10 minutes). Next, make an opening in the center of the pan and pour in the sauce. It should thinken within seconds. Stir in the sauce and turn off the heat. Add in the cashews and a few dashes of salt. Serve over rice noodles immediately.
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