I love a good stir-fry – it’s an easy way to load up on veggies and it’s so easy to make. If I’m feeling pretty low on food inspiration, I always find a new idea for a stir-fry. This recipe includes veggies, tofu and brown rice noodles (which I love!). Scroll down for the recipe.
A while ago I posted a vegetable curry recipe and this stir-fry closely resembles it. However, I’ve recently been introduced to brown rice noodles and I am in LOVE. They are like a silken pasta and are a delicious rice substitute. Also, I’m currently on a “gluten-free cleanse” (thanks to Kate Hudson’s book, more on that later) and these noodles don’t make me miss pasta at all.
Recipe: Veggie stir-fry with rice noodles
Healthy veggie stir-fry with rice noodles.
Cook the rice noodles according to the directions on the package. Drain and put back in the pan with 1 tablespoon of sesame oil. Mix and set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the curry paste and bake until the flavors are released (for 1-2 minutes).
Add the bimi and stir well. Bake for a few minutes.
Add the rest of the veggies with the coconut milk and water. Stir well and put a lid on the pan. Leave the veggies to simmer for about 5 minutes until tender.
Heat a separate skillet over medium-high heat with a little vegetable oil and bake the diced tofu for a few minutes until brown. Add a splash of soy sauce and set aside.
Add turmeric, salt and pepper to the veggies & coconut milk mixture.
Add soy sauce and mix well to combine.
Finally, add the tofu and stir well.
Put some noodles on a plate and add the veggie-tofu mixture. Sprinkle with sesame seeds and add extra soy sauce to taste. Enjoy!
If you're unfamiliar with bimi: it's also called broccolini and is a vegetable similar to broccoli but with longer, thinner stems and smaller florets. It's delicious and much easier to prepare than broccoli. If you can't get your hands on bimi, you can substitute it with 'normal' broccoli.