noodles stir fry vegetable stir fry

Vegetable Noodle Stir Fry

Jul 05, 2022

Fancy a relatively quick and healthy meal you can put together with little effort? Add vegetables to a heated pan with ghee, onion, garlic, noodles, and seasoning for a light but satisfying meal. If you’re super organized, why not soak your noodles the night before, or prepare your veggies a day ahead?

Carrots, celery, and onions are fine to prepare in advance and keep in the fridge overnight. If you’re time challenged, store bought pre-cut veggies will also work well in this recipe. Your vegetables do not need to be fully cooked; they can be enjoyed al dente. Feel free to use additional vegetables, such as any half-used peppers or mushrooms. Whichever vegetables you choose, be sure to season them well with ingredients like garlic, salt, pepper, and vegetable powders, so they burst with flavor.

Pre-cooked chicken strips or well seasoned sautéed shrimp are great protein choices that you can rustle up relatively quickly, and will help to satisfy any hunger pangs. I usually have leftovers when I make this recipe, which I reheat and enjoy for breakfast or brunch the next day. Providing you don’t overcook your vegetables, you can re-heat this dish the next day without the vegetables getting mushy.

Vegetable Noodle Stir Fry

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Category

Main Dish

Image of Vegetable Noodle Stir Fry

Ingredients

1 packet kelp noodles or noodles of choice
1 large white or red onion
1 stalk celery
1/4 head of cabbage
4 garlic cloves, crushed
1-2 carrots, grated, shaved, or thinly sliced
1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee (optional)
1-2 tsp. bouillon paste or a stock cube (optional)
4 tbsp. rice vinegar
4 tbsp. coconut aminos (optional)
1 Tbsp. Dr. Cowan’s Garden Carrot Powder
1 Tbsp. Dr. Cowan’s Garden Burdock Root Powder
1 Tbsp. Dr. Cowan’s Garden Threefold Blend (Savory) Powder
1 tsp. Dr. Cowan’s Garden Threefold Blend (Spicy) Powder
1 tsp. Dr. Cowan’s Garden Turmeric Root Powder
Salt and pepper to taste
Up to 1 cup filtered water, as needed for desired consistency

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Directions

Rinse and soak the kelp noodles for a minimum of 30 minutes, in a bowl of hot water, or prepare your choice of noodles according to package instructions. Drain and set aside.
Prepare the vegetables: slice the onion, chop the celery and cabbage, crush the garlic, and grate, shave or slice the carrots.
Heat the wok or pan with a tablespoon of ghee or just plain water, and add the prepared vegetables. Sauté for a few minutes or until tender.
Add bouillon and some water if necessary. Continue to stir.
Add the rice vinegar, coconut aminos, vegetable powders, and noodles; stir fry for a few minutes until all the flavors are well combined. Add more water if necessary. Serve immediately with your choice of protein.

Recipe Note

You can slice the carrots thinly, shave with a vegetable peeler, or grate them. Grated or shaved carrots take less time to cook, and are less labor intensive than slicing; either option works.

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