Thursday, February 21, 2013

Garlic Noodles

Even when it comes to birthday dinners, I always try to add as much extra veggies to a dish as possible without going crazy overboard.  Mom's birthday dinner was no exception.  I had decided on these yummy sounding garlic noodles from Crepes of Wrath, but decided that they needed more veggies and more garlic, because you can never have enough garlic.  I was really happy with how they turned out, and everyone went back for seconds! 

If you don't overcook your noodles (like I did), your noodles will look much prettier.

Garlic Noodles

14 ounces rice noodles (I use the Taste of Thai stir fry noodles....they are GF)
2 tbl coconut oil
1 large bunch chopped green onions (whites and greens)
1 small head of garlic, chopped (about 6-8 cloves)
4 small heads of baby bok choy, rinsed thoroughly and finely chopped
1 bell pepper, small dice
A handful or two of fresh bean sprouts
1/4 c. brown sugar
1tbl gf soy sauce/liquid aminos/coconut aminos
2 tablespoon gf oyster sauce

Cook the noodles according to package instructions, but keep them slightly undercooked.  Rinse and set aside. 

While the noodles are cooking, heat a large deep skillet over medium-high heat and melt the coconut oil.  Add the bok choy and bell peppers and stir fry about 2 minutes.  Add the green onions and garlic and cook for another minute.  Do not allow garlic to burn!  Add the brown sugar, soy sauce, and oyster sauce to the veggies and cook for a minute until it's hot.  Finally, add the noodles and bean sprouts and toss until thoroughly mixed and the veggies and sauce are evenly distributed over the noodles.  Serve immediately.  

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