Spicy Rice Noodle Stir Fry

Tonight I was feeling some Asian, so I brought out the wok and started a’cookin. This recipe is inspired by the cookbook Moosewood Restaurant New Classics.

Serves 4


    • 1/2 lb rice noodles
    • 1/4 cup low sodium soy sauce
    • 2 tsp stevia sweetener
    • 2 tsp sesame oil
    • 1 Tbsp lemon juice
    • 1 Tbsp vegetable oil
    • 2 tsp minced garlic
    • 1/4 tsp cayenne pepper
    • 4 cups broccoli florets
    • 1/2 zucchini, sliced
    • 1/4 cup water
    • 1/4 cup mirin
    • 1/2 cup carrot matchsticks

Step 1:

Bring a pot if water to a boil and cook rice noodles for 6-8 minutes (or as instructed on package).

Step 2: Meanwhile, whisk together the soy sauce, sesame oil, and lemon juice. Heat the vegetable oil on a medium setting, then add the garlic and cayenne pepper. After a minute or so, add the broccoli, zucchini, water, and mirin and cover for 5 minutes.

Step 3: Add in the grated carrots and the soy sauce mixture and cook for two minutes. Add the rice noodles to the vegetables and stir together.


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