Discover Healthy Food

Sometimes I think I was born on the wrong continent. I LOVE Asian food. I especially love Asian noodle dishes. Here’s a great dish that works well for adults and kids.

Ingredients:

1 package of rice noodles – I recommend getting something fresh, not frozen nor dried, in the refrigerator section of an Oriental food store.

1 zucchini, 1/4 inch slices

1 carrot, 1/8 inch slices – if you have a mandolin or quick slicing machine, it goes much faster and more consistent thickness

2 celery stalks, 1/4 inch slices

1/2 white onion, thinly sliced

2 cloves garlic, minced

1/2 head of broccoli, cut into small florets

Cilantro leaves, peanuts and lime wedges for garnish.

Water for the water-sautéing.

For the meat lovers: Add one pound of shelled shrimp.

 

Sauce ingredients:

1/4 cup low-sodium soy sauce

2 tablespoons Sriracha – omit if you don’t like spicy

1/4 rice wine vinegar

1/4 teriyaki sauce

Before you start cooking, mix together the above ingredients and set aside for when you’re ready to add the sauce to the stir fry.

 

Directions:

First start with cooking your noodles per the directions on the package. Strain your noodles and set aside in a bowl. You’ll want to run warm water over them later to break up the “stuck” noodles before adding to the stir fry.

Using a large wok on medium high heat, add 1/4 cup of the water (not using oil saves calories and fats) then immediately add the garlic and white onion. Keep moving the veggies so that they don’t stick and add a little water as needed. Cook for about 3-5 minutes, or until the onions are clear.

Add the other veggies and keep adding water as needed. Use the lid if you want to keep the steam in the wok.

If you’re adding shrimp, do that now. It should only take 1-2 minutes to cook the shrimp.

Add the sauce and heat through with the veggies. Should take about 2-3 minutes.

Add the noodles and stir through, getting the sauce and veggies mixed thoroughly. Take care to not stir too hard and break up the noodles. Better to keep the noodles intact – looks better.

Serve immediately. Allow the diners to add their own garnish.

Enjoy!