Rice Noodle Stir Fry

I was in the mood for some Asian noodles, plus I had veggies that needed to be cooked.

I started by cooking the rice noodles per the package. They needed to boil in water for about 4 minutes and then rinsed, so I started a pot of water. As that was going I chopped my veggies. I used yellow zucchini, onions but red and white, celery, carrots, peppers and bok choy. I also chopped some fresh ginger, garlic and Chinese sausage as well as took out some frozen shrimp I kept whole.

I sautéed everything together except for the zucchini, bok choy and frozen shrimp. I seasoned with salt, pepper and Chinese 5 spice. After a few minutes and dropping the pasta, I added the zucchini, bok choy and shrimp, covered with a lid and allowed it all to simmer and steam. When the noodles were done, I rinsed them in cold water and allowed them to sit a bit. I then made my sauce. I combined the following by heart no measuring LOL: teriyaki sauce, oyster sauce, fish sauce, sesame oil, rice vinegar, chili garlic sauce, spicy vinegar and fresh lime juice.

I then added half the sauce and noodles to the pan and combined all together. I stirred occasionally, turned off the heat and allowed all the flavors to combine. I saved the remaining sauce to add as I eat and with the leftovers so the noodles did not absorb all the sauce. It became the perfect dinner as well as great leftovers/meal prep for the week!

Live to Eat,

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