Wednesday, May 7, 2014

Veggie & Rice Noodle Stir Fry

My daughter, Kenzie, has been having some trouble that the doctors haven't been able to figure out yet. 
We decided that we would give a gluten free diet a try to see if that made any difference. 
While we don't know if it is making a difference yet, we have been having fun finding and trying new recipes.
I happened upon a bag of brown rice vermicelli noodles at the grocery store and decided that I should try and make a dinner out of them. 
Stir fries are always my "go to" because I know my hubby and daughter will eat them. (They are both picky eaters!) I tuned up my usual stir fry and added the rice noodles and ended up with a delicious, easy dinner that everyone loved.
Plus, it made a ton so leftovers the next day for lunch were an added bonus!

Veggie & Rice Noodle Stir Fry

1 pkg Brown Rice Vermicelli Noodles
1 Tbsp oil
1 onion, diced
3 medium carrots, julienned
5 button mushrooms, diced
4 cloves garlic, minced
1 yellow pepper, julienned
2 cups coleslaw salad mix

1/2 cup Hoisin sauce
1/4 cup soy sauce
1/2 + 1 cup vegetable broth

2  or 3 green onions, diced

Place noodles in a large bowl. Cover with boiling water and let soak for 2 minutes. Drain and set aside.
In a large frying pan or wok, heat oil over medium heat. Add in veggies (carrots, mushrooms, garlic, yellow pepper, and coleslaw mix) and cook and stir until veggies are crisp-tender.  

Add in the Hoisin sauce, soy sauce, and 1/2 cup of the vegetable broth. Stir to mix in.
Add in the noodles.
Cook and stir until well mixed and sauce is evenly distributed. Add more of the vegetable broth as necessary to prevent the noodles from sticking to the pan/wok. 

When it is done to your preferred consistency, serve hot, sprinkle with the green onions.

A few notes:
1. If you are wondering why there appears to be meat in some of the pics - there is. I made it again and added some ground pork so some of the photos are from that version. I used 1 lb of ground pork and just stir fried it until it was no longer pink before cooking the veggies.
2. Feel free to add in more Hoisin and soy sauce if you want a bit stronger flavor. Do a little quality control sample while it is cooking to see if it is where you want it to be. 
3. You can customize this to suit your own likes and dislikes. Add different veggies or make it spicier with some hot sauce or other spices. 
4. This is great for leftovers for a few days as long as you store it, covered, in the fridge. A few minutes in the microwave and you are good to go!
A quick and tasty dinner in under 20 minutes. It also happens to be gluten free and vegan - just don't let my hubby know that! If he thinks it might be healthy he'd probably get scared off. 

We're sharing at these fab linky parties -- My Turn (for us), Kitchen Fun With My 3 Sons, Carole's Chatter

1 comment:

  1. I am going to buy some rice noodles today. I am experimenting with a low FODMAP approach which cuts out quite a few different foods - including gluten. So far so good..... Cheers from Carole's Chatter