Sunday, October 14, 2012

Stir-Fry with Brown Rice Noodles: Divine!

Stir Fry is one of my favorite foods. The combination of vegetables, brown rice noodles and soy sauce is simply divine. What's more, it is very nutritious!
Here is my recipe, I bet your kids will love it too.

Servings: 6 portions

- 1 package of brown rice vermicelli (rice noodles), 7oz or 200 grs
- 1/2 lbs carrots, dices
- Approximately 10 broccoli florets
- 1 chicken breast, sliced in small pieces (optional)
- 1/4 lbs sugar peas
- 1 large onion, diced
- Soy sauce to taste
- Black ground pepper to taste
- 3 tablespoons canola oil
- 2 tablespoons butter

Soak the brown rice noodles in water, as recommended by the manufacturer.
In a saucepan, sautée the onions with canola oil. Add the chicken and ground pepper. Sauté until the chicken slices are golden color. Add vegetables and 1/2 cup water. Let it simmer for 10 to 15 minutes until the vegetables are tender. Add the already softened noodles, soy sauce and butter. Stir delicately. Simmer for another 10 minutes. Taste it to ensure enough soy sauce was added.

1 comment:

  1. Sounds yummy! Any ideas for substituting soy sauce for those that are allergic? I'm betting coconut aminos would be a good option. Any other ideas?