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. :)


  • 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


  • 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.

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


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. :)

Leave a Comment

NOTE - You can use these HTML tags and attributes:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>