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Rice Noodle Green Pea Stir Fry

Rice Noodle Green Pea Stir Fry

Entrees

Course

Difficulty

Easy

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

6 ounces rice noodles
1 medium carrot
1 cup snap peas
1 cup mushrooms shiitake
3/4 cup peas whole green; cooked
1/4 onion red; chopped
3 cloves garlic minced
2 tbsps Thai red curry paste
1 tbsp ginger
1 tbsp soy sauce
1 tbsp sesame oil

Instructions

In a pot, bring 5 cups of water to a boil. Cook your 6 ounces of rice noodles for 5 minutes or until tender.
Once cooked, drain and rinse under cool water. Set aside.
Spiralize 1 medium carrot and set aside.
In a pan, heat sesame seed oil and sauté garlic, ginger, and onions.
Add 2 tablespoons of red curry paste to the pan. Cook for 1-2 minutes.
Add mushrooms, snap peas, cooked noodles, whole green peas, soy sauce, and spiralized carrots.
Using a fork and spoon, mix ingredients well.
Cook on medium heat for 5-7 minutes. Enjoy!
*To cook whole peas, soak for 6-8 hours (in fridge, in enough water to fully cover peas). Drain soaking water. For every cup of dry peas, use two cups new water (to cook), bring to a boil and then simmer for 35-40 minutes or until peas are tender. Drain any excess water if necessary.