E A S Y N O O D L E ‘S T I R F R Y’
Plant based Vegan Gluten Free ♀️.
My 10 yr old step daughter helped with dinner tonight so I can’t take full credit #cookingwithkids And hubs made the salad #cookingwithfamily. So this all came together quite easily. Yay us! Our daughter has been somewhat picky lately so I truly believe this helped her actually finish her meal, plus I had help with dinner. Aaaannnnd, it helps her feel more confident in the kitchen. #winwin. I’m hoping this means she’ll be making dinner more often (#onecandream ). She made up the base, with seasonings and yellow onion, I added the #ricenooddles and veg.
On the plate:
Sauté a small to medium chopped yellow onion with good glugs of soy sauce (tamari for #glutenfree), some vegan butter, good amount of granulated garlic, S&P. Once onions are translucent add chopped Hungarian peppers, Bok Choy and Suey Choy. Put lid on pan and turn heat up a little to steam/wilt veg.
Meanwhile cook 4 or 5 pucks of rice noodles in boiling water (we like @lotusfoods organic millet and brown rice Ramen noodles). After about 3 mins of boiling noodles separate with a fork and transfer over to pan with veg. Stir through and cover again until veg are done to your liking and “sauce” is incorporated through. 🧚🏻♀️
Serve with a nice big green salad This one is romaine, yellow pepper, grape tomatoes and cucumber with our fave @threediamonddressing.
We go through about one cucumber a day in this house. Anyone else? My attempt to grow cucumbers this year resulted in two small ones, I need to really figure out how to grow a ton of them next year as well as successful tomato and pepper plants!
Happy Wednesday everyone!