Soy Noodle Stir-Fry

Ginger-Cashew Soy Noodle Stir-Fry

Soy Noodle Stir-Fry


It seems like it’s been forever since my last post, what with the election last week and being glued to the TV for days with all the excitement.  My posting has been further put off due to my camera breaking down on me this week.  Luckily I have a few photos of some dishes that I’ve made recently but have not put on my site yet. 


Here is one of those dishes – a lovely stir-fry made with these yummy soy noodles that I get from my farmers’ market.  You can also make this dish with Thai rice noodles, if you are unable to find soy noodles.  I make this simple marinade and let the fresh noodles soak up their flavors for about 4 hours before cooking:


1 T toasted sesame oil

2 T wheat-free Tamari sauce

2-inch piece fresh ginger, grated

2-3 garlic cloves, pressed


Chop up some fresh veggies.  Here I use zucchini, broccoli, red bell pepper, and bok choy.  It also tastes great with eggplant, green beans or bean sprouts.  Or throw in some fresh mushrooms if you like.  (I recently tried adding mushrooms, but ended up breaking out – apparently I still have the mushroom sensitivity.)  Set the veggies aside and dice a small onion.  Saute the onion with sesame oil in a large skillet or wok.  Add another clove of garlic and more grated ginger for a more intense flavor.  When the onions are translucent and fragrant, add the chopped vegetables.  Toss the vegetables in the seasoned oil for a minute or two, then add the marinated noodles and a few tablespoons of filtered water.  Stir, cover and simmer until the vegetables soften. 


If you use rice noodles, you can try making this recipe with marinated tofu cubes.  Use the above marinade to soak the cubed tofu first.  Then saute the tofu in sesame oil before adding the vegetables.  Cook the noodles separately and toss with the vegetables before serving.

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