Nourishing Vegetable Stir Fry Recipe
This easy, nourishing vegetable stir fry recipe is loaded with veggies and a flavorful sauce. It's versatile and a great, quick meal!
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Ingredients
- 2 tbsp avocado or sesame oil
- 4 cups cooked wide rice noodles
- 4 garlic cloves, minced
- 2 cups small cauliflower florets
- 1 cup chopped carrots, cut in half moons or circles about 1-2 large carrots
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 cups sliced mushrooms
- 1 cup chopped cabbage
- 1 cup chopped kale
- optional garnish: dehydrated garlic
For the sauce:
- 1/3 cup tamari
- 2 tbsp coconut palm sugar or brown sugar
- 1 tbsp sambal oelek
- 2 tbsp rice wine vinegar
- 1 tbsp corn starch
- 1 tsp fish sauce
Instructions
- Whisk the sauce ingredients together and set aside: 1/3 cup tamari, 2 tbsp coconut palm sugar, 1 tbsp sambal oelek, 2 tbsp rice wine vinegar, 1 tbsp cornstarch, 1 tsp fish sauce.
- Prep the noodles by placing them in a large bowl or pot, pouring over boiling water and soaking according to package instructions. The noodles should be tender, not mushy when done. Drain and set aside in a bowl. Mix with a drizzle of sesame oil so they don’t stick together.
- To a large frying pan add your choice of oil and heat to medium-high. Once hot, turn to medium heat and add minced garlic and cook 1-2 minutes, until fragrant.
- Add in cauliflower florets and carrots, season with 1 tsp salt and ground pepper and saute until slightly tender but still a bit of crunch, 4-6 minutes. Add in the mushrooms, saute for 5 more minuntes or until tender. Finally add in the cabbage and kale to just wilt, about 1-2 minutes.
- Add in the cooked noodles and stir fry sauce. Saute for a couple minutes, tossing gently (tongs work great), until noodles are warmed through and everything is coated with sauce. Optional: garnish with dehydrated garlic.
Video
Notes
Top this stir fry with your favourite protein!
Vegetables not softening fast enough when cooking? Try adding a few tablespoons of water and putting a lid on for a few minutes to help the veggies steam before going to the next step of the recipe.
Leftovers keep in the fridge for 3-4 days. Best reheated on low in a frying pan.
Nutrition
Calories: 231kcal | Carbohydrates: 36.4g | Protein: 6g | Fat: 7.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2.7g | Sodium: 2875.4mg | Fiber: 3.7g | Sugar: 11.9g
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