When you’re looking for a warm, healthy, quick dinner or lunch I highly recommend this easy recipe for Veggie Noodle Stir Fry.
First of all the noodles I used are brown rice “Maifun” Noodles, which are made from 100% whole grain brown rice flour and cook very quickly.
Also as a little sidenote, I’ve been starting work with a friend to create a food podcast called “Learning How to Eat with Murph & Annie” (Site is a work in progress) and the more research I do, the more I learn the importance of whole grains in our diet and the importance of avoiding refined carbohydrates. Brown rice noodles have become a tasty recent addition to my diet to increase my whole grain consumption (mind you it’s important to check the ingredient list to make sure it’s a whole grain product).
- 1 serving of Maifun Brown Rice Noodles, or Brown Rice noodles in whatever style you prefer
- (1) TBSP Sesame Oil
- 1/4 medium red onion-thickly chopped
- (1) Large garlic clove- diced
- (4) Scallions whites and greens- chopped
- (4) Baby bella mushrooms- sliced
- (1) yellow or orange bell pepper- thickly chopped
- (1/4) Cup slivered almonds
- (1) tsp ginger powder
- (1) tsp red chilli flakes
- (1/2) cup torn baby spinach
- splash of soy sauce
- juice of (1/4) lime
While you wait for your water to boil, put your tbsp sesame oil in a pan and set it to medium heat. Once the pan heats up, add in your garlic clove, and onion. After a minute or two, add in your baby bellas, peppers, scallions and almonds. Then give it a mix and add in your ginger powder and chili flakes. Let it cook on medium heat for 3-5 minutes and then add in your torn up baby spinach.
Meanwhile…When the water is boiling, cook the noodles per the instructions which will only take a few minutes. Keep it on the al dente side. Once you drain the noodles, rinse them off in cool water and then add them in with your veggies.
Give it a good stir to mix it all together! Add in a splash of soy sauce and squeeze in the juice of 1/4 lime.
Transfer it to a bowl and enjoy!!