Instant Stir-Fry Veggie Noodles
My go-to easy prep dinner every week
This is my go-to quickie home cooked meal and it’s so comforting. I like to keep these noodles on hand so I can make a quick dinner when I don’t have a lot of time. They hydrate in about 5 minutes in hot water so it’s my version of instant noodles! Since they are grain free it’s also quite light but incredibly satisfying. If you can’t find mung bean starch noodles you can sub in rice noodles as well. The recipe below calls for about 3-4 cups of veggies but you can sub in any veg you have on hand. Enjoy with a large green salad!
1 pack of mung bean starch noodles (you can find these at any Asian market)
2 tbsp avocado oil
1 clove garlic, minced
1 cup sliced green cabbage
1 cup sliced shiitake mushroom caps
1 cup baby spinach
1 cup broccoli florets
3-4 tbsp tamari
Salt and pepper as needed
Optional: 1 pat grass fed butter
Chili crisp
Hydrate noodles in boiled water. Let sit for 5 minutes until soft and drain. Set aside. In a large pan, heat oil and garlic, sauté until fragrant. Add in veggies and tamari and sauté until soft and browned. Season with salt and pepper. You might need to add a little water to cook down. Once veggies are cooked, stir in noodles and toss well until fully combined. Melt in butter if using. Top with chili crisp and enjoy!