Saturday, April 7, 2012

Stir Fried Rice Stick Noodles

 Here's a great one-pot dish that comes together quickly and feeds a crowd.  I had a house full of hungry kids and I needed something to satisfy them fast.  I found a packet of rice stick noodles in my pantry and decided a quick noodle dish with some sausage and vegetables would be a nice lunch.  These noodles were a big hit with the kids (although my picky eater pulled out some of the veggies).  When my husband came home he requested the leftovers for dinner and really enjoyed them too.  If you have never worked with rice stick noodles I say give them a try. They cook up very easily in minutes and provide a wonderful option for gluten free meals.

1 packet of rice stick noodles (10oz packet)  cooked
1lb of sausage or any lean ground meat
2-3 cups of shredded white cabbage
1 medium onion chopped
2 stalks of celery sliced
1 bunch of green onions/scallions chopped
2 cups of frozen veggie mix defrosted (peas, carrots, corn, green beans)
1 Tbs grated ginger
1 Tbs grated garlic
1/4 soy sauce (or to taste for salt in the dish)
2-3 Tbs ketchup
2 tsp vinegar
red chili flakes to taste

Note: You can scramble a couple of eggs and add at the end of cooking if you like. 


Cook noodles per package instructions. Drain noodles. After draining the noodles I placed them on a baking sheet to cool down and stop the cooking process.  I also tossed them with a little bit of canola oil so they didn't stick


In the same pan that you cooked the noodles, brown the lean meat or sausage. Once meat starts to brown, add the ginger and garlic and cook for another minute.

Then add red chili flakes and all the vegetables. Cook vegetables until the cabbage becomes tender then add the ketchup, vinegar and soy sauce.
Allow all ingredients to cook down and taste for seasoning.  Finally add the cooked noodles and toss with the other ingredients. Mix well and serve. Enjoy.

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