If you’re looking for a healthy yet delicious option for lunch or dinner then this recipe is it! I rarely cook Asian inspired meals but I am slowly learning and loving the results of cooking this type of cuisine.
- 4 ounces brown rice noodles ( that’s half a box)
- 1 zucchini
- 1 red bell pepper, 1 green bell pepper
- half a sweet onion
- 2 carrots
- 2 tablespoons of canola oil (any cooking oil will do)
- 1 egg, beaten
- 1/4 cup peanuts, chopped
- cilantro for garnish
- 3 tablespoons fish sauce or vegan fish sauce substitute
- 3 tablespoons brown sugar (or sub another sweetener)
- 3 tablespoons chicken or vegetable broth
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili paste
- Place the uncooked noodles in a bowl of cold water to soak.
- Spiralize the zucchini, red pepper, carrots and onion into noodle-like shapes. (I don’t own a tool that can spiralize my veggies so I used a grater which works just as well to cut veggies into thin slices)
- Shake up the sauce ingredients in a jar.
- Heat a tablespoon of oil over medium high heat (I used canola oil) Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
- Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky. (If it gets too sticky it means you cooked it for too long)
- Add in the vegetables, toss together, and remove from heat. Stir in the peanuts.
- Plate and garnish with cilantro. Serve immediately.
So who wants some??
recipe adapted from Pinch of Yum