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.

Stir-Fry Noodles with Peanut Sauce

Ingredients:

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  • 1 pound rice noodles (sometimes called rice sticks or Bahn Pho) or gluten free fettuccini
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  • 2 tablespoons vegetable oil
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  • 7 ounces shiitake mushrooms, cleaned, stemmed and sliced into ¼ inch pieces
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  • 2 red bell peppers, stemmed, seeded and deveined and thinly sliced
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  • 6 green onions, cleaned trimmed and cut into 1 inch pieces
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  • 3/4 cup San-J Thai Peanut Sauce (does contain honey)

Directions:

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  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.
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  3. 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.
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  5. Add the drained noodles, green part of the green onions, and San-J Thai Peanut Sauce.
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  7. 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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