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!
VEGETABLE STIR FRY MUNG BEAN NOODLES
- 4 flat mung bean noodle cakes (about 8 oz/230g)
- 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.