Fancy a relatively quick and healthy meal you can put together with little effort? Add vegetables to a heated pan with ghee, onion, garlic, noodles, and seasoning for a light but satisfying meal. If you’re super organized, why not soak your noodles the night before, or prepare your veggies a day ahead?
Carrots, celery, and onions are fine to prepare in advance and keep in the fridge overnight. If you’re time challenged, store bought pre-cut veggies will also work well in this recipe. Your vegetables do not need to be fully cooked; they can be enjoyed al dente. Feel free to use additional vegetables, such as any half-used peppers or mushrooms. Whichever vegetables you choose, be sure to season them well with ingredients like garlic, salt, pepper, and vegetable powders, so they burst with flavor.
Pre-cooked chicken strips or well seasoned sautéed shrimp are great protein choices that you can rustle up relatively quickly, and will help to satisfy any hunger pangs. I usually have leftovers when I make this recipe, which I reheat and enjoy for breakfast or brunch the next day. Providing you don’t overcook your vegetables, you can re-heat this dish the next day without the vegetables getting mushy.
Vegetable Noodle Stir Fry
- 1 packet kelp noodles or noodles of choice
- 1 large white or red onion
- 1 stalk celery
- 1/4 head of cabbage
- 4 garlic cloves, crushed
- 1-2 carrots, grated, shaved, or thinly sliced
1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee (optional)
- 1-2 tsp. bouillon paste or a stock cube (optional)
- 4 tbsp. rice vinegar
- 4 tbsp. coconut aminos (optional)
1 Tbsp. Dr. Cowan’s Garden Carrot Powder
1 Tbsp. Dr. Cowan’s Garden Burdock Root Powder
1 Tbsp. Dr. Cowan’s Garden Threefold Blend (Savory) Powder
1 tsp. Dr. Cowan’s Garden Threefold Blend (Spicy) Powder
1 tsp. Dr. Cowan’s Garden Turmeric Root Powder
- Salt and pepper to taste
- Up to 1 cup filtered water, as needed for desired consistency
- Rinse and soak the kelp noodles for a minimum of 30 minutes, in a bowl of hot water, or prepare your choice of noodles according to package instructions. Drain and set aside.
- Prepare the vegetables: slice the onion, chop the celery and cabbage, crush the garlic, and grate, shave or slice the carrots.
- Heat the wok or pan with a tablespoon of ghee or just plain water, and add the prepared vegetables. Sauté for a few minutes or until tender.
- Add bouillon and some water if necessary. Continue to stir.
- Add the rice vinegar, coconut aminos, vegetable powders, and noodles; stir fry for a few minutes until all the flavors are well combined. Add more water if necessary. Serve immediately with your choice of protein.
You can slice the carrots thinly, shave with a vegetable peeler, or grate them. Grated or shaved carrots take less time to cook, and are less labor intensive than slicing; either option works.