Rice Noodle Saute

Rice noodle sauté fabulous. My heart and tummy were utterly satisfied after eating this dish. It was a good 65 degrees outside which honestly felt like 85 after all the cold weather we’ve been having.  I was out digging out 4 foot ditch and was longing for a good “summer” meal and came up with this. :)

eIngredients:

  • 1 package rice noodles*
  • 1 lb tofu
  • 1 lb kielbasa sausage (opt out for vegetarian)
  • 1 cup broccoli, chopped
  • ½ cup peppers (any color works)
  • 1 large carrot, chopped
  • 1 medium zucchini, chopped

Sauce:

  • 3 tbsp terryaki sauce
  • 2 tbsp worsterchire sauce
  • 2-3 tbsp. sweet chili sauce
  • Drizzle of EVOO
  • 1 tsp garlic salt
  • Salt and pepper

Chop all vegetables and add everything to a Wok including the sauce.

imageHeat on Medium-High heat for 5-8 minutes or until the vegetables are almost cooked.
imageBefore they are fully finished cooking, add the uncooked rice noodles directly to the Wok without cooking.
image

Sautee for 2-3 minutes longer until they are tender. Remove from heat (they will continue to cook)

image

Serve and ENJOY!!!!

*Rice noodles- on the packaging they usually suggest boiling the noodles for 2-3 minutes; don’t do this. Boiling before adding to the vegetables only over cooks them and makes them mushy; basically they fall apart and taste terrible. Due to the vegetable mix in the Wok being already hot, this cooks them just enough and allows for perfection. :)

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