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Stir-Fry Noodles with Peanut Sauce

A scrumptiously simply recipe from gluten-free chef and food writer Carol Kicinski, this stir-fry dish is the perfect antidote to the winter blues.

A scrumptiously simply recipe from gluten-free chef and food writer Carol Kicinski, this stir-fry dish is the perfect antidote to the winter blues.
A scrumptiously simply recipe from gluten-free chef and food writer Carol Kicinski, this stir-fry dish is the perfect antidote to the winter blues.

Stir-Fry Noodles with Peanut Sauce

Ingredients:

  • 1 pound rice noodles (sometimes called rice sticks or Bahn Pho) or gluten free fettuccini

  • 2 tablespoons vegetable oil

  • 7 ounces shiitake mushrooms, cleaned, stemmed and sliced into ¼ inch pieces

  • 2 red bell peppers, stemmed, seeded and deveined and thinly sliced

  • 6 green onions, cleaned trimmed and cut into 1 inch pieces

  • 3/4 cup San-J Thai Peanut Sauce (does contain honey)


Directions:

  1. Cook the noodles in salted boiling water according to the package directions, stirring often with a fork to keep the noodles separated. Drain and rinse well under hot water.

  2. Heat the oil over high heat in a large skillet or wok until it shimmers. Add the mushrooms, peppers, and white part of the green onion and cook for 2 minutes, stirring often.

  3. Add the drained noodles, green part of the green onions, and San-J Thai Peanut Sauce.

  4. Continue to cook, stirring constantly, for another 2 minutes or until the noodles have absorbed most of the sauce. Serve immediately.


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