The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Spring Veggie Stir Fry with Rice Noodles
Per Serving
135 g veggies (cabbage, broccoli, carrots, celery, green onions, bok choy tossed in a little oil)
1/3 c rice noodles
2 oz stir fry sauce (liquid aminos, chilies, ginger, garlic, tamarind paste, corn starch, agave syrup)
Equipment needed: 1 large sautee pan or wok, cover with a lid
On high heat, start heating your pan. Once hot, add the tempeh. Cook until it starts to take on some color and begins to smell "nutty". This will only take a couple of minutes.
Next, add the veggies. Cover with a lid so that the veggies can steam a little. This will help cook them a little faster.
When the veggies are tender, add the noodles and sauce. Add a little bit of water (to your liking, roughly 1/8- 1/4 c per serving) the noodles will soak up some of the sauce so you just want to make sure everything gets coated.
And that's it. In under 10 minutes, dinner is ready. Enjoy!
