Thai-inspired Vegetable Rice Noodles Recipe | Plant-based, Gluten Free & Loved by Kids
Certainly! Here's a delicious recipe for Thai-inspired Vegetable Rice Noodles that's plant-based, gluten-free, and kid-friendly.
Ingredients
- 200 g rice noodles
- 1 tablespoon sesame oil
- 1 small onion or a few shallots thinly sliced
- 1 carrot julienned
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 2 tablespoons liquid aminos
- 1 tbsp corn starch non-GMO
- 1 teaspoon grated ginger or ginger powder
- 1 tbsp maple syrup
- 2 cloves garlic crushed or minced
- 1 cup water
- Sliced green onions and cashew nuts for garnish optional
- Lemons wedges for serving
Instructions
- Heat sesame oil in a large pan or wok over medium-high heat.
- Add julienned carrot, broccoli florets, and sliced mushrooms. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
- Cook the rice noodles according to package instructions until al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together liquid aminos sauce, corn starch, maple syrup, ginger, and garlic. Heat in a medium sauce pan on medium heat stirring constantly until it thickens a little.
- Add the cooked rice noodles to the pan with the vegetables.
- Pour the prepared sauce over the noodles and vegetables. Toss everything together until well combined and heated through.
- Adjust the seasoning if needed.
- Place the Thai-inspired vegetable rice noodles on serving plates, and garnish with the fresh sliced green onions, cashew nuts and lemon wedges.