green stir fry with rice noodles
**makes 2-3 servings
Ingredients
1/2 lb rice noodles
1/2 C sliced mushrooms
2 C baby spinach
1/4 C unsalted raw cashews
1 lime ( sliced into wheels )
1 chopped head of broccoli
1/4 C chopped cilantro
1/4 C red diced onion
1/4 C chopped celery
1 tsp chili flakes
2 tbsp soy sauce
2 tbsp water
1 tsp olive oil
1 tbsp vegetarian hoisin sauce
1/4 C green onion chopped
salt + pepper to taste
This veggie packed stir fry is super quick to make and full of flavour. A variety of nutrient rich green veggies on a bed of tasty rice noodles will be sure to leave you feeling satisfied but not stuffed.
In a large wok sautΓ© broccoli, sliced mushrooms, chopped celery and diced red onion in olive oil. SautΓ© on medium heat for 2 minutes then add the chili flakes, soy sauce, water, and hoisin sauce. Give everything a good stir and cook on medium heat for another 2 minutes.
Bring a large pot of water to a boil and remove from heat. Add the rice noodles, cover and let sit for 5 minutes. Strain and rinse with cold water to prevent the noodles from sticking to each other.
Add the noodles to the veggies immediately and toss gently with tongs. Finish by adding the 2 cups of baby spinach, cashews, lime wheels, cilantro, and salt and pepper.
Garnish with green onions and serve while hot.
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