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Spicy Veggie & Noodle Stir-Fry

Marla Hingley
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

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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