Noodle Stir Fry

My secret love affair with rice noodles is not so secret anymore. I love this recipe! This full of flavor dish cooks up in no time. The flavors of ginger, garlic and sweet onions are hard to resist. Make this recipe for dinner but save the leftovers for lunch the next day, if there’s any leftovers. Share this recipe with friends and family. You’re welcome.

2 cups soy curls fulled hydrated and drained

8 oz wide rice noodles follow cooking directions on package

6 heads baby bok choy

1/2 yellow onion sliced thin

6 cloves garlic finely chopped

2 tbsp freshly grated ginger

2 tbsp chili garlic sauce

1 package beech mushrooms

2 tbsp liquid aminos

2 tbsp hoisin sauce

2 tbsp sesame oil

2 tbsp grapeseed oil

On high heat add grapeseed oil to a wok or large skillet. Add the soy curls to pot and allow to brown for about 3-5 minutes. Use a metal spatula to constantly stir and keep soy curls from sticking to the skillet. Add onions and stir, cook 2 minutes. Add bok choy stir and cook 2 minutes. Add mushrooms stir and cook 2 minutes. Add the cooked rice noodles, sesame oil, ginger, garlic, liquid aminos, hoisin sauce, and chili garlic sauce. Stir well to combine all of the ingredients. Serve immediately.

Enjoy!