Spicy Veggie & Noodle Stir-Fry
Similar to the flavor of the Thai noodle dish Pad-Thai, yet super quick to throw together.
Refer to package instructions to prepare the noodles. Finely chop the veggies, or for a quicker version use a bagged coleslaw mix. Having everything ready in separate bowls makes this dish easier to bring together (sauce mixture, egg mixture, veggies).
Saute the carrot and cabbage mixture just until tender,m then transfer to a plate.
Scramble the eggs until fully cooked, then transfer to a plate.
Once the sauce and noodles have been combined, add the veggies and egg, tossing to fully combine. Divide into 4 bowls and top with peanuts and lime.
Spicy Veggie & Noodle Stir-Fry
Ingredients
- 6 oz GF rice stick noodles flat
- 3 Tbsp oil
- 4 eggs
- 1 Tbsp brown sugar packed
- 3 cups shredded cabbage slaw mix or make your own using grated savoy cabbage and carrots
- 2 green onions thinly sliced
- 2 cloves garlic minced
Sauce
- ¼ cup GF soy sauce
- 3 Tbsp GF rice vinegar
- 2 Tbsp brown sugar packed
- 2 Tbsp peanut butter
- 1 Tbsp Sriracha sauce
Garnish
- ½ cup peanuts chopped
- 1 Tbsp lime juice
Instructions
- Cook noodles according to package instructions. Drain, rinse, then toss with 1 Tbsp oil. Set aside.
- Whisk together eggs with the brown sugar. Set aside
- Heat remaining 2 Tbsp of oil in a wok and saute garlic and green onions for a minute, then add the coleslaw mix. Cook until softened, about 2 minutes. Transfer to plate.
- Add egg mixture to hot wok, and stir fry until scrambled and set. Transfer to plate.
- For the sauce, whisk everything together then add to wok along with noodles, tossing to combine. Bring to a boil and allow to reduce slightly to a sauce-like consistency. Add eggs and veggie mixture, tossing to combine.
- To serve, garnish with peanuts and lime juice.
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