This stir fry is so quick and easy, it literally takes 10 minutes to make. The best part is you can also use whatever veggies you have on hand. Ready. Set. Start your timers…
~ 1 bundle of Asian bean-thread “glass” noodles (the thin ones)
~ Assortment of veggies (snap pea pods, carrot, red cabbage, onion, red/yellow/green bell pepper, zucchini, green beans, broccoli, spinach, etc.)
~ 2-3 tbsp. coconut oil
~ 2-3 tbsp. wheat-free soy sauce (tamari)
Heat the water to boil the noodles. Chop the assortment of veggies, this should take about the same time for the water to boil. Drop the noodles in the boiling water and heat the coconut oil in a large skillet, drop in all the veggies at once allowing to cook 2-3 minutes, which is the time it takes for the noodles to be done. Remove the noodles from the water and strain, pour noodles in to the skillet with the veggies and pour 2-3 tbsp. of wheat-free soy sauce (tamari) over the whole thing and stir all ingredients together until well mixed. Pour the stir-fry into a large bowl, grab some chop sticks or a fork and dive into hot steamy goodness.