Here’s a stir fry dish that is gluten-free has lots of healthy veggies and delicious cellophane noodles. In my recipe I use bean thread noodle which is made from mung beans. You can use other wheat-free noodles made from potato or tapioca starch as well. These noodles become sticky once they are hot so the trick is to not allow them to clump while cooking. (Watch my video for a cooking tip.)
I love stir frys for their versatility. You can add whatever flavor combinations you like and the cooking is fast. The keys to successful stir frying are cutting veggies to approximately the same size and cooking the vegetables in order of their density. Once you get the hang of it you’ll want to stir fry everything. Enjoy!
Watch the video below for instructions.
2 packages cellophane or bean thread noodles
2 Tbsp sesame oil
1 cup julienned oysters mushrooms
1 cup sugar snap peas
1 cup julienned celery
1 cup julienned red pepper
1 cup julienned carrots
1/2 cup thinly sliced red onion
2 Tbsp rice wine vinegar
4 Tbsp gluten-free tamari or soy sauce
4 Tbsp water
1 Tbsp Sriracha sauce
1/2 cup water or veggie broth
1/2 tsp black pepper
Soak noodles in hot water for 10 minutes until they are soft. Drain well, shaking off any excess water. Prepare the stir fry sauce by combining rice wine vinegar, gluten-free tamari or soy sauce, water, and Sriracha in a measuring cup and set aside. Thinly slice all vegetables except for sugar snap peas. Leave these whole.
Heat a wok over medium heat. When the wok is hot, drizzle in sesame oil. Add the sugar snap peas and stir fry for 3-4 minutes until they start to soften. Add all vegetables except mushrooms and stir fry for 2-3 minutes. Add the mushrooms and stir fry for 30 seconds. Add the noodles. Use your fingers to distribute and separate them as you add in the wok. Quickly stir everything together.
Pour the stir fry sauce (prepared earlier) over the noodles. Next add the water or broth. Stir fry for 3-4 minutes until noodles are translucent and soft. Be sure to keep the noodles evenly spread in the wok as you stir fry. Do not allow the noodles to clump. Sprinkle black pepper.
Serve while the stir fry is hot.
Yields: 3 cups