Sesame Veggie Stir Fry
This vibrant rice noodle-veggie stir-fry is packed with nutrients and flavor. I like to call it a "clean-out-the-fridge" stir-fry because it's incredibly versatile and can be made with any type of vegetable you have on hand. This quick and healthy weeknight meal is made with kale, mushrooms, red cabbage, carrots, cilantro, spring onion, and a spicy sesame sauce.
Servings: 2
Ingredients
- 3.5 oz or 100g rice noodles
- 1/2 head of broccoli chopped
- 1/2 bunch of kale stemmed and chopped
- 1 cup red cabbage thinly sliced
- 3.5 oz or 100g shiitake mushrooms thinly sliced
- 1 small eggplant cubed
- 1 carrot chopped into sticks
- 1 tbsp vegetable oil
For the sauce:
- 3 tbsp tamari or soy sauce
- 1.5 tbsp toasted sesame oil
- Sriracha according to desired spicyness
- 2 cloves garlic
- 1/2 tbsp ginger roughly chopped
- 1-2 limes juiced
For garnish:
- 1 stalk spring onion scallions, chopped
- 1/2 cup cilantro leaves
- 1 tbsp black and white sesame seeds
- lime wedges
Instructions
- Simmer the rice noodles in hot water until they are just tender but not mushy. You will finish cooking them in the sauce, so avoid overcooking them.
- In a small blender mix all dressing ingredients.
- Preheat a large skillet or wok over medium-high heat. Follow the order of vegetable cooking times and stir-fry them in vegetable oil until they attain an al dente texture.
- Next, add the rice noodles and the sauce and incorporate them by stirring gently. Continue cooking for an additional 2 minutes until the noodles soften and become fully integrated into the dish. Add a splash of water if necessary to maintain the desired moisture level.
- Garnish with scallions, sesame seeds, and cilantro. Serve immediately and enjoy!