Take a mid-week break! by Jessica Dean, RD

The week is half over and it’s time for a mid-week break! How about a quick one pot stir-fry?!  Use one of the bean noodles mentioned in the previous PLC post pasta-pasta-pasta and whip up this delicious dish in minutes!


  • 4 flat mung bean noodle cakes (about 8 oz/230g)Vegetable-Stir-Fry-Mung-Bean-Noodles-2
  • 2 TBS olive oil
  • 1/2 large sweet onion, sliced
  • 1 stalks celery, sliced
  • 3 garlic cloves, minced or pressed
  • 1 TBS minced ginger
  • 2 Thai chilis, sliced (optional)
  • 1 pound (455g) Chinese broccoli, stemmed and stalks sliced
  • 2 large carrots, peeled and julienned
  • 1/2 large red pepper, thinly sliced
  • 1 scallion/green onion, sliced
  • 1/3 cup (80ml) low-sodium tamari (or soy sauce, if not gluten free)
  • 2 TBS brown sugar
  • 2 tsp sesame oil
  • sesame for topping (optional)


  • Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent. Drain the liquid and run the noodles under cold water.
  • Heat a large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the onions and let it cook for a minute. Add the celery, garlic, ginger, chili and stir until the onions start to brown.
  • Add the Chinese broccoli and cook for 2 to 3 minutes before adding the carrots, pepper, and green onions. Once the Chinese broccoli turns into a bright green, add the noodles and stir.
  • Mix the soy sauce, sugar, and sesame oil in a small bowl, and pour into the noodles and vegetables. Cook for an additional 2 minutes.
  • Sprinkle sesame seeds on top, and serve immediately.

Recipe and photo credit: https://healthynibblesandbits.com/v

About DefineYourHealthy

Registered Dietitian determined to help women ditch the diet thief (diet culture) and band together to bring body acceptance to the forefront.
This entry was posted in Healthy Recipes, Nutrition and tagged , . Bookmark the permalink.

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