- 1 to 2 tbsp. sesame oil
- 4 cups assorted fresh veggies, washed and chopped to bite size
- 4 cups pre-cooked authentic Chinese rice noodles (gluten-free)
- 3-4 tbsp. low sodium soy sauce
- 1/4 cup chopped cashews
- Lightly oil your wok or large pan with enough sesame oil to coat the surface.
- Over medium heat, stir-fry veggies until tender soft. (We used onions, mushrooms, red pepper, orange pepper, yellow pepper, green beans, and spinach).
- Fold in rice noodles to blend with veggies.
- Stir in soy sauce to desired taste.
- Plate stir-fry on individual plates or large sized platter.
- Sprinkle with cashews and serve hot.
*Note: We used authentic Asian noodles found in our local Asian market. The package directions had us soak the noodles in cold water for one hour first, followed by boiling them for 12 minutes and then rinsing them in cold water for 1 minute. Once Asian noodles are cooked, they can be used in soups, stir-frys, served cold in salads, etc.
Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com