Spicy Vegetable Stir Fry with Rice Noodles

I just can't figure out what to call this dish. It definitely deserves a more creative name. It's not a Lo Mein, it's not Pad Thai, I don't consider it JUST a stir fry, but it is the best combination of all three of those and it is pretty damn good. 

Take out Chinese has always been my weakness. Growing up, that was my most requested meal if mom was picking up dinner on her way home. Freshman year of college was my first experience with Thai food, but that quickly became part of my Sunday night routine alternating between Pad Thai or a boat load of Chinese delivery. Along with that routine came the college weight gain (a story for another day).

I love recreating my favorite takeout dishes to lighten them up &/or make them more authentic. Americanized version are mostly fried, loaded with sugar & sodium, and the quality of the ingredients can be a little if-y.

Making your own version is also a lot easier than you would think. The worst part is the prep and chopping of ingredients, so to save time I purchase the Asian Vegetable Stir fry from Trader Joe’s. Also, this saves you some money since you are not buying a ton of ingredients and only using half. I also add chili peppers, garlic, scallions, and more mushrooms and broccoli florets.

Another thing I will hit on is the noodles. I love a Pad Thai Rice Noodle, but feel free to use whatever noodle you want! The brand I buy is Annie Chun’s because it is made up of two simple ingredients: rice flour & water. There are no preservatives, all natural, & gluten free. Also, make sure you are following the stir fry instructions on the box (if you are using another type of noodle, I would take them out 1-2 minutes before they are done cooking because you are adding them to the wok where they will continue to cook). There’s nothing worse than an over cooked noodle.       

Enjoy! I know I did ;)

 

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SERVES 4

INGREDIENTS:

  • Noodle of your choice (4 servings). I use Annie Chun's Pad Thai Rice Noodle
  • 2 small chili peppers or 1 large 
  • 2 tablespoons of sesame seed oil 
  • 3 cloves of garlic, minced
  • 5 scallions, chopped, separating the white and light green bottom from the green top
  • Braggs Liquid Aminos to taste (about 10 pumps total for me, non spray kind just start with 1/2-1 tablespoon and you can always add more to taste)
  •  Trader Joe's Asian Style Stir Fry: If you do not have a TJs near you it is a blend of 1/2 red and 1/2 green peppers, 1/2 red and 1/2 white onions, 1/2 cup mushrooms, 1/4 cupcarrots, 1/2 cup broccoli florets (the measurements are guesstimates) . It also has bok choy, bamboo shoots, water chestnuts, snow peas, sugar snap peas and Chinese baby corn but there were so few of these I would pick your favorite and only buy one to save money.  
  • 2 cups of broccoli florets 
  • 1 cup of mushrooms 
  • 1 tsp of sriracha, to start add more to taste 

DIRECTIONS:

  1. Cook noodles to package directions labeled stir fry, add the chili peppers to the water. If you are using a different noodle that does not have stir fry directions, cook the noodle removing it 1-2 minutes earlier than directions state. We will be adding them to the wok where they will continue to cook. 
  2. Heat a large nonstick skillet or wok (wok is preferable) over high heat, add 1 tablespoon of sesame seed oil once hot. Add garlic and bottom part of the scallions, cook until fragrant (30 seconds).
  3. Decrease to medium high heat and add the vegetable medley, broccoli, mushrooms, remaining sesame seed oil, & sriracha. Stir to coat. Add Liquid Aminos. Continue to stir if using the wok so veggies don't burn.  Cook until the veggies are at your desired consistency. I like mine really crunchy so I only cook for about 5 minutes 
  4. Add the noddles & chili peppers, continuing to stir mixing well for about 1-2 minutes until the noodles are fully cooked. 
  5. Separate onto four plates and garnish with the top part of the scallion. 
Raye Spittle