What you'll be getting:

Spring Veggie Stir Fry with Rice Noodles

Per Serving

135 g veggies (cabbage, purple sprouting broccoli, broccoli, carrots,, green onions, bok choy tossed in a little avocado oil) 

1/3 c pad thai noodles 

2 oz stir fry sauce (liquid aminos, chilies, golden agave syrup, ginger, garlic, tamarind paste, lemon grass, green curry paste) 

Equipment needed:  1 large sautee pan or wok, cover with a lid

On high heat, start heating your pan. Once hot, add the veggies. Set a timer for 5 minutes. If you have a larger order, you may need 2 pans, you don't want to crowd the veggies too much. 

After 5 minutes add the noodles and sauce. 

Cover with a lid. If you don't have a lid you may need to add a little water, as some water will evaporate and you want the steam to cook the noodles. Set a timer for 3 minutes.  

If you have a lot of noodles, it may take 5 minutes. You will know that the noodles are ready when they soften a bit more. 

And that's it. In under 10 minutes, dinner is ready. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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