Description
A fast and flavorful stir fry made with rice noodles, crisp vegetables, a ginger infused sauce, and a touch of heat. This dish offers bright aromatics, balanced texture, and a smooth sauce that coats every strand of noodle.
Ingredients
1/4 cup chicken stock
2 tablespoons grated fresh ginger
1 tablespoon cornstarch
1 tablespoon Bragg Organic Apple Cider Vinegar
1 tablespoon Bragg Liquid Aminos
Freshly ground black pepper to taste
2 tablespoons olive oil
2 cloves garlic minced
4 to 5 cups vegetables cut into bite size pieces
Rice noodles for serving
Crystal Hot Sauce for serving
Instructions
1. In a medium bowl whisk together the chicken stock ginger cornstarch Bragg Organic Apple Cider Vinegar Bragg Liquid Aminos and pepper.
2. Heat olive oil in a large skillet over medium high heat and add the garlic until fragrant.
3. Add onions if using and cook until soft and translucent.
4. Add the remaining vegetables and cook while stirring until tender.
5. Stir in the prepared sauce mixture and let it thicken slightly.
6. Combine the vegetables with the cooked rice noodles in a large bowl.
7. Serve immediately with a drizzle of Crystal Hot Sauce.
Notes
Cut vegetables into similar sizes so they cook evenly.
If sauce thickens too quickly add a splash of chicken stock.
Soak rice noodles in warm water rather than boiling to keep the texture tender.
Store leftovers in an airtight container and reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian Inspired