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What you'll be getting:

Spring Veggie Stir Fry with Rice Noodles

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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

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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.

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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.

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

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