I love nothing more but to recreate some classic, staple meals and turn them into a healthy masterpiece !! With this one, I loaded up the vegetables and swapped out regular sugar for maple syrup. I incorporated good quality organic soy sauce and eggs. The result was incredible and it took me only 20 minutes to create!! So easy and so yummy!! Give it a try:)
- 1/2lb rice noodles
- 1/2 cup organic low-sodium gluten-free Tamari
- 2-1/2 Tablespoons maple syrup
- 1-1/2 – 2 Tablespoons chili garlic sauce (depending on how hot you want it)
- 1 teaspoon freshly grated ginger
- 2 organic free-range eggs
- 1 teaspoon sesame oil
- salt and pepper
- 2 Tablespoons coconut oil divided
- 1 broccoli head, chopped
- 1/4 cup grated carrot
- 1 portobello mushroom, chopped
- 1/2 onion
- 3 cloves garlic, minced
- 4 green onions, chopped and divided
- 1/2 cup peanuts, chopped
- fresh chopped cilantro
- Pre-soak rice noodles according to package directions. In a small bowl combine tamari, maple syrup, chili garlic sauce, and fresh ginger then stir to combine and set aside. Whisk eggs and sesame oil together in a small bowl then set aside.
- When rice noodles have 10 minutes left to soak, heat 1/2 Tablespoon oil in a large wok or skillet over medium-high heat.
- Heat 1 Tablespoon oil in the wok then add broccoli, mushrooms and carrots, season with salt and pepper, and then stir fry until just barely crisp-tender, 5 minutes. Add the garlic and onions then stir fry for another minute. Push the vegetables to the sides of the wok to create a well in the center then add the egg and sesame oil mixture. Let sit for 30 seconds then scramble, and then mix to incorporate into the vegetables.
- Drain then add rice noodles to the wok and toss to combine. Add sauce then turn heat up to bring to a boil and stir fry for 3-4 minutes or until rice noodles are tender. Divide noodles between bowls then top with green onions, chopped peanuts, and chopped cilantro.