Oriental Vegetable and Rice Noodle Dinner

1 c. chopped Pak Choi
1/2-1 cup snow peas or edamame
1/2 c. chopped broccoli
1/3 c. chopped red, yellow or green pepper
1/3 c. chopped celery
1/3 c. chopped onion
2 cloves chopped garlic
1/3 c. slivered carrots
1/3-1/2 c.
1/3 c. sliced water chestnuts
1/3 c. baby corn
1/3 c. sliced mushrooms
1/4 c. olive oil
4 tbsp. Bragg’s liquid aminos (or gluten free soy sauce)
2 tsp. black pepper
1 tsp ginger
2 tsp paprika
Rice Noodles

Use the vegetables listed above or substitute your favorites. Sliced yellow or zucchini squash also works well in this recipe.
Saute onion and garlic in oil until tender. Add other vegetables and stir fry until tender with 1/3 cup water and 2 tbsp. cornstarch and Bragg’s aminos.

Prepare rice noodles according to package directions for number of desired servings. Drain and add 2 tbsp. olive oil, 3-4 tbsp Bragg’s aminos.
Serve vegetables over rice noodles.
Makes 4-6 servings.

Recipes

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