This is a dish I experimented with many times until I came up with a version I was really happy with. You can use white or brown rice vermicelli noodles (although the white noodles tend to hold together better during frying). We always loved getting fried noodles at the farmer's market, but I wanted a way to make them gluten-free and with more vegetables. You can throw in any sort of meat you like, but I tend to use either shrimp or chicken when I whip this up. The fried noodles have gotten rave reviews (and requests) since I first served them up. It's a great summer dish when a wide variety of fresh vegetables are in season. Enjoy!
Fried Noodles with Vegetables (and Shrimp)
Bring water to a boil in a large pot.
Add:
1/2 - 1 package white or brown rice vermicelli noodles (depending on how many you want to serve. I make 1/2 package to serve ~4)
Let noodles boil for 1 minute at a rolling boil. Remove from heat. Drain and rinse well with water to remove starch.
Place noodles in a large bowl and mix with:
4 Tbsp avocado oil (or similar oil good for high-heat cooking)
4 Tbsp GF soy sauce (liquid Bragg's soy seasoning)
Set noodles aside while you cook the vegetables.
In a wok or similar large frying pan, saute over medium-high to high heat for 2-3 minutes:
2-3 Tbsp avocado oil (or similar oil good for high-heat cooking)
1/2 - 1 onion, sliced
1-2 carrots, thinly sliced
Add, and saute an additional 2-3 minutes:
1/2 celery root, thinly sliced & chopped to bite size pieces
1/2 red bell pepper, diced
1/2 - 1 cup mushrooms, finely diced
Add and cook 1 minute:
1 cup broccoli, chopped to bite-sized pieces.
Place vegetables in a large serving dish.
In small batches, fry noodles in additional oil 2-3 minutes. Once fried, place noodles on top of hot vegetables.
Once all noodles are fried, in pan heat 1-2 minutes:
1 Tbsp oil
1-2 Tbsp GF soy sauce
1-2 cups cooked chicken, diced
OR
1-2 cups cooked shrimp (thawed, deveined, no shell)
Put shrimp or chicken on top of noodles. Toss together. Serve immediately. Enjoy!!!
Fried Noodles with Veggies - you can serve as-is or add shrimp or chicken!
Fried Noodles with Vegetables (and Shrimp)
Bring water to a boil in a large pot.
Add:
1/2 - 1 package white or brown rice vermicelli noodles (depending on how many you want to serve. I make 1/2 package to serve ~4)
Let noodles boil for 1 minute at a rolling boil. Remove from heat. Drain and rinse well with water to remove starch.
Place noodles in a large bowl and mix with:
4 Tbsp avocado oil (or similar oil good for high-heat cooking)
4 Tbsp GF soy sauce (liquid Bragg's soy seasoning)
Set noodles aside while you cook the vegetables.
In a wok or similar large frying pan, saute over medium-high to high heat for 2-3 minutes:
2-3 Tbsp avocado oil (or similar oil good for high-heat cooking)
1/2 - 1 onion, sliced
1-2 carrots, thinly sliced
Add, and saute an additional 2-3 minutes:
1/2 celery root, thinly sliced & chopped to bite size pieces
1/2 red bell pepper, diced
1/2 - 1 cup mushrooms, finely diced
Add and cook 1 minute:
1 cup broccoli, chopped to bite-sized pieces.
Place vegetables in a large serving dish.
In small batches, fry noodles in additional oil 2-3 minutes. Once fried, place noodles on top of hot vegetables.
1 Tbsp oil
1-2 Tbsp GF soy sauce
1-2 cups cooked chicken, diced
OR
1-2 cups cooked shrimp (thawed, deveined, no shell)
Put shrimp or chicken on top of noodles. Toss together. Serve immediately. Enjoy!!!
No comments:
Post a Comment