Taylor and I love a good stir-fry. Usually I pair it with rice so when I saw this one that uses rice noodles, I thought we would give it a shot. The rice noodles were easy to find in the Asian food aisle:
The recipe is originally from Vegetarian Times and I only altered a couple of things from it. The great thing about magazines with recipes is that you don’t need to subscribe to get the recipes online. So every month I will go to magazine websites and peruse the recipes for some good ideas. For stir-fries, I recommend prepping everything before you even start because they cook so quickly. Also this is supposedly 4 servings but that is a load of crap. It’s enough for 2 people unless you think you are some fancy restaurant that serves miniscule amounts of food.
8 oz. rice noodles
2 tsp. sesame oil, divided in 2
1/4 tsp. black pepper
1/2 pound asparagus, cut into 1-inch pieces
1.5 cups snow peas, cut into 1/2-inch pieces
3 cloves garlic, minced
3/4 cup veggie broth
2 Tbsp. soy sauce
1/2 tsp. red pepper flakes
3 green onions, thinly sliced
1. Soak rice noodles in hot water for 8 minutes. Drain well.
2. Heat 1 tsp. oil in a nonstick skillet over medium high heat. Beat two eggs, pepper, and salt then add to pan as a thin layer. After 2 minutes, flip omelet and cook for another minute. Remove from pan and cut into thin strips.
3. Heat remaining tsp. of oil in skillet and stir-fry asparagus and snow peas for 4 minutes. Add garlic and cook for 1 minute. Whisk together broth, soy sauce, and red pepper flakes. Add mixture to pan and bring to a simmer. Stir in rice noodles and cook until liquid is absorbed. Mix in egg strips and green onions and serve.