Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Paleo/Soy-free Veggie Stir Fry (Mung Bean Noodles) Recipe

Ingredients

How to make it

  • Coat a wok or large sauté pan with the sesame oil and keep the heat on medium. Toss in the onions, garlic, ginger and the meat you're using, if any. Let the veggies cook 7-10 mins on the medium heat.
  • In a separate pot, boil some water for the noodles. If using thin strands, cook only 3-5 mins. If cooking sweet potato noodles, let it cook 10-15 mins. If cooking the broad noodles, they need to be soaked in cold water for 10 minutes first, then boiled for 15-17. Look up the directions on the package before starting this dish so you don't end up with chewy or soggy noodles.
  • Toss the mushrooms and bok choy into the wok or pan about 2 minutes before the noodles are ready. Stir well, make sure everything is well coated in the sesame oil, garlic, and ginger.
  • Drain the noodles (tasting consistency first) and add them to the wok or pan. Add the coconut aminos and Sriracha sauce to taste, mix well. Let cook an additional 2-3 minutes until everything is coated nicely. You may need to add more of all the sauces because the noodles will soak a lot up.
  • In a separate bowl, mix thickening agent with cold water or broth if desired. Add slowly to the liquid in the pan while mixing. If there is not enough liquid, add vegetable or chicken broth first, then thickening agent.
  • Mix well. Serve hot, and enjoy! Garnish with sesame seeds if you've got them handy. It's extra magnesium!
  • If you've got an itch for Chinese stir fry, this will scratch it, guaranteed.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

chefmal O'Fallon, MO

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes