Stir-Fried Veggies Over Rice Noodles

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Ingredients (2 serves) :

  • 125g dry rice noodles

  • 250g edamame beans

  • 1 teaspoon sea salt, divided

  • ¼ teaspoon black pepper

  • 1 tablespoon coconut oil

  • 1 cup mushrooms, sliced

  • 1 cup shredded carrots

  • 1 cup peas

  • 2 spring onions, chopped finely

  • 1/2 cup vegetable broth

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon molasses

  • ½ teaspoon ground ginger

  • 1 tablespoon sesame oil

  • ¼ cup fresh basil, chopped

  • 1 tablespoon toasted sesame seeds


  1. Bring a pot of water to a boil. Add the rice noodles, remove from the heat, and let sit for 5 minutes until tender. Drain and rinse the noodles in cold water, and set aside.

  2. Heat the fry pan over medium heat and add 1 tablespoon oil. Add the mushrooms, carrots, pea pods, edamame beans and spring onions. Sauté until tender, 2 to 3 minutes.

  3. In a small bowl, whisk together the vegetable broth, vinegar, molasses, remaining ¾ teaspoon sea salt, ginger, and sesame oil. Add the sauce to the vegetables in the fry pan. Stir in the rice noodles and continue to cook until heated through. Sprinkle with the basil and sesame seeds and serve hot or cold.

** For males or physically active females, add an additional 125g rice noodles.

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