It's week #15 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week. A while back I picked up some spaghetti noodles made from brown rice. I planned to use them with the leftover roasted tomato and portabello spaghetti sauce I shared last week. Once I boiled and tasted the rice noodles, however, I was craving stir fry. So I threw some things together and came up with this recipe. :) Normally I serve stir fry with brown rice, but I thought the noodles were a nice change!
What I like about this recipe (besides the fact that it's healthy):
- It's a great way to use up extra veggies that you have in the fridge.
- It's a quick dinner (especially if you have the veggies chopped ahead of time).
- Leftovers make easy, one-bowl lunches.
What I ended up using/doing:
For the teriyaki sauce, combine in a small bowl:
- 1 Tbsp fresh ginger, grated finely
- 4 garlic cloves, minced (keep one clove out of the teriyaki sauce, for sautéing with noodles)
- 1 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 2 Tbsp tamari or soy sauce
Chop up whatever veggies you like (enough to nearly fill a large sauté pan or a wok). I used:
- Yellow Onion
- Shredded carrots
- Snow peas
- Green bell pepper
- Red bell pepper
Cook brown rice or rice noodles (al dente consistency recommended). For this stir fry, I used 8 oz. of brown rice spaghetti noodles.
- Drizzle about 1 Tbsp of olive oil and add one clove of minced garlic to a large sauté pan or wok. Heat on med-high until the garlic is fragrant.
- Add the cooked noodles to the garlic and olive oil and toss to coat/sauté. Add a Tbsp of the teriyaki sauce for added flavor. Once some of the noodles have slightly browned, transfer them to another dish and set aside.
- Using the same large sauté pan, drizzle another 1 Tbsp olive oil and saute the chopped veggies. Add teriyaki sauce according to your taste preferences.
- Sauté the veggies until tender-crisp, then remove from heat.
- Add the noodles to the veggies and stir to combine.
- If you like spicy food, I recommend adding some ground fresh chili paste (the brand I use is Sambal Oelek) to your dish. Since not everyone in my house likes spicy food, we usually add this to individual portions. Tofu could also be added for additional plant-based protein.
This post was originally published on April 11, 2018.