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  • Writer's pictureGraziella Baratta Ventura

Veggie Stir Fry with Rice Noodles

Veggie Stir Fry with Rice Noodles

*Substitute Egg with firm Tofu for Vegan option


  • 2 Carrots (sliced)

  • 1/3 Cup Fresh String Beans (cut in half)

  • 3.5 oz Baby Bella Mushrooms (sliced)

  • 3.5 oz Shitaki Mushrooms (stems removed and sliced)

  • 1/2 Cup Purple Cabbage (shredded)

  • 1 Vidalia Onion (sliced)

  • 4 Cloves Garlic (smashed and roughly chopped)

  • 2 Inch piece of fresh ginger (grated)

  • Avocado Oil (for stir- frying)

  • 5 Whole, Pasture Raised Eggs

  • 1/2 Cup Organic Gluten- Free Tamari

  • 2 Tablespoons Toasted Sesame Oil

  • 2 Scallions (finely sliced)

  • 2 Tablespoons Black Sesame Seeds

  • 1/2 teaspoon white pepper

  • 1/2 teaspoon black pepper

  • 14-16 oz Rice noodles (soaked and ready to sauté according to brand- specific package directions)


Wash and prep all vegetables and set them aside. Stir- frying is a quick process, so everything needs to be ready to go from the moment you begin cooking. Cook rice noodles to package directions (usually means soaking for a short period of time in hot water so they're ready for stir-frying). Note: Please read package directions carefully because these noodles will go through further cooking after soaking, so they need to be prepped for stir-frying, not for immediate consumption, aka 100% cooked-through. After specified cooking time, drain noodles and place them in a large bowl. Immediately drizzle them with some avocado oil to prevent sticking, then add in half (1/4 cup) of the tamari. Toss well and set aside.

Next, heat a wok or large frying pan drizzled with a generous coating of avocado oil. Keep the avocado oil handy to add more later if sticking occurs. Add in the sliced Vidalia onion and garlic, and sauté until aromatic (1-2 minutes). Add in your sliced mushrooms and grated ginger. Allow the ginger to become aromatic and the mushrooms to release some water. At that point, add your carrots, string beans and cabbage. As thats cooking, heat a separate small frying pan (I use my standard cast iron frying pan) with a bit of avocado oil and scramble the eggs lightly, then set aside. Now toss the noodles into the veggies and season with white pepper and black pepper. Drizzle with remaining tamari and cook until vegetables are tender but still a bit crunchy. Remove from heat. Add in your scrambled eggs, toasted sesame oil, sesame seeds and scallions, then toss well and serve immediately. Enjoy!

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