A colourful display of sweet and spicy stir-fried vegetables served with vermicelli rice noodles and garnished with sesame seeds.
Rainbow Vegetable Stir-Fry with Noodles
Ingredients Makes: 4 servings Time: 1 hour
~ Sauce ~
1/2 tsp sesame seed oil
2 tsp honey, liquid
1 Tbsp lemon juice
2 Tbsp purified water
2 Tbsp soy sauce
1 tsp arrowroot starch ~or~ cornstarch
~ Stir-fry Vegetables ~
1/4 cup red cabbage, shredded
1 to 2 carrots, diagonally sliced
1 celery stalk, diagonally sliced
1/2 red onion, julienne
1 red pepper, julienne
3 garlic cloves, finely diced
2 Tbsp ginger root, thin julienne 1/2-inch matchsticks
1/4 cup pineapple, chopped into 1/2 to 1-inch pieces
1/4 cup fresh cilantro and parsley, chopped
4 servings of vermicelli rice noodles
2 Tbsp avocado oil ~or~ coconut oil (for frying)
1 tsp sesame seeds (garnish)
Prepare the stir-fry sauce. In a bowl, mix together the sesame seed oil and the honey, stir in the starch, then slowly add the soy sauce, water, lemon juice and mix until combined.
Prepare the vegetables. Thinly shred 1/4 cup of red cabbage, diagonally slice carrots and celery and put aside in a bowl. Julienne a red onion, red pepper and ginger, then finely dice the garlic and put together in a bowl. Chop the pineapple into 1/2 to 1-inch pieces and put aside in another bowl. Chop up the herbs and set aside in their own bowl.
Prepare the rice noodles. Place the rice noodles in a deep mixing bowl. Bring some lightly salted water to a boil and pour over the rice noodles until completely submerged. After 30 seconds, give the noodles a stir with a fork to loosen them up. Rice noodles cook in just a couple minutes, so keep an eye on them.
Slightly under-cook the noodles as they will absorb more moisture when they are added to the stir-fry later on. When noodles have reached the right consistency, immediately drain them through a colander and run under cool water to stop them from cooking further. Toss the noodles with a just a bit of olive oil to keep them from clumping together if you’re not using them right away.
Stir-Fry the Vegetables. It is important to move quickly when preparing a stir-fry to avoid over-cooking the vegetables. Heat the oil in a large skillet or wok over medium-high heat (6 on electric stove dial). Add the bowl of shredded red cabbage, carrots and celery and cook for about 2 to 3 minutes. Flip, toss and stir the vegetables constantly with wooden spoons while cooking to prevent burning and to cook vegetables evenly. Keep the vegetables separate from each other to avoid causing them to sweat instead of fry.
Next add the bowl of red onion, red pepper, garlic and ginger and cook vegetables for about another 2 minutes, continuing to stir vegetables with a wooden spoon. The garlic and ginger should be fragrant, this is when we add the pineapple and cook for another minute.
Add stir-fry sauce. The vegetables should be tender but still crisp. Add the prepared stir-fry sauce while stirring constantly, flipping the vegetables to evenly coat. Cook for about 30 seconds and then remove stir-fry from heat. The vegetables should smell amazing and evenly covered in the stir-fry sauce. Transfer most of the vegetables to a bowl, stir in the chopped herbs and then cover to keep warm.
Add the noodles to sauce. Add the rice noodles to the remaining stir-fry and stir and toss to coat and evenly heat-through. Add a sprinkling of soy sauce if needed. Cook for just 1 minute until noodles have warmed through then immediately remove from heat. Transfer cooked noodles to a serving plate, layered with the vegetables set aside in the bowl and then garnish with a sprinkling of the sesame seeds.
Recipe shared by: J. Marshall
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