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.
Heat on Medium-High heat for 5-8 minutes or until the vegetables are almost cooked.
Before 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. :)
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