Easy, delicious, and healthy (not to mention gluten free & vegan), this bowl is the perfect choice for dinner on a busy night, or to make ahead to have for lunch the rest of the week!
Honestly though, this week we had no idea what we were planning to make, and it wasn’t until Lex suggested we meet at Whole Foods (as we do almost daily) that we were scanning the aisles & I realized that I was craving a simple & quick stir fry.
My assumption was that you guys would be on the same page here, because I mean… who doesn’t love a good stir fry?
Start this bad boy off by mixing together that sauce & adding the tiniest bit of miso – I’m talkin the tip of a knife here. Throw in a bit more or less of any ingredient on our list to make it to your tasting! We like it with a little bit extra ginger & lime, but that’s just us. Don’t be afraid to play around a bit!
Once the sauce is ready you can start frying everything up while the broccoli, carrots, bok choy, and rice noodles come to a boil.
Pro tip: use that coconut-lime sauce from earlier to deglaze your pan while you fry. We want those veggies absorbing all the flavour they can! You’re going to add the majority of the sauce in with the noodles, but adding a tablespoon or two while frying the rest of the veggies will help to take this dish to the next level.
Don’t forget to serve atop some broccoli micro-greens, or maybe a handful of bean sprouts, as well as a heap of traditional kimchi (honestly we can eat this stuff on it’s own, a true probiotic hero among foods). This recipe will yield 4 good sized bowls, or enough to serve 1 person for a few days! Keep in the fridge & bring er in to work to make those coworkers jealous.
We hope you enjoy this recipe, and as always don’t be afraid to tag us on instagram at @lavenderandlavish to show off those kitchen skills of yours! We love to see your take on our meals.
RECIPE: Makes 4 Bowls.
Spicy Thai Stir Fry
Spicy Coconut & Lime Sauce
- Small (165mL) can of Coconut Milk
- 1 tbsp Liquid Aminos or Soy Sauce
- 1/8 tsp Miso Paste
- 1 tbsp Ground Ginger
- 1 tsp Red Chilli Flakes
- 1 tsp Ground Cayenne Pepper
- Ground Black Pepper – to taste
- 1/4 tsp Garlic Powder
- 2 tbsp Lime Juice
- 1/8 tsp Wasabi Powder
Rice Noodle Veggie Stir Fry:
- half a pack of Rice Noodles
- 1/4 Red Onion, diced
- 1 Shallot, diced
- 1/4 cup Cashews, chopped
- 2 Green Onions, diced
- 1 Small head of Broccoli, just the florets
- half a Red Pepper, sliced thinly
- 1 Carrot, chopped small
- 2 Mushrooms, diced or chopped
- 2 Garlic Cloves, diced
- Fresh Ginger, diced
- 1/4 cup Coconut Shreds
- 1 small Bok Choy, chopped
- Sesame Seeds
- Ground Ginger
- Red Chilli Flakes
- Micro Greens
5 minutes prep, 10 minutes cook.
- Prep all veg, dicing and chopping as fine or as large as you feel fit.
- Bring two pots of water to a boil.
- Begin to boil the broccoli florets (for about 5 minutes or until a fork can pierce clean through), when there is about a minute left add the chopped carrots & the bok choy. Strain and set aside.
- While the broccoli is boiling begin to simmer as well the rice noodles, for about 8 minutes or until tender. Strain and set aside.
- Add the red onion and fresh ginger to a wok or skillet on medium heat with either water or 1 tbsp coconut oil. Allow this to fry until the onions are aromatic.
- Add mushrooms to the pan and fry until they release their juices.
- Add the shallot, garlic, red pepper and cashews to the pan, stir occasionally.
- While this fries mix together all the sauce ingredients, add more pepper, lime, or ginger to suit your taste.
- Add to the pan a tbsp of sauce, mix thoroughly.
- Next add to the pan the boiled broccoli, carrots, and bok choy. Fry for a minute or 2.
- Add in the cooked rice noodles as well as the rest of the sauce. Allow to fry until the sauce has been absorbed into the stir fry.
- Add in the green onions, and coconut flakes at the last minute & fry for 30 seconds.
- Top with ground ginger, red chilli flakes, and sesame seeds.
- Serve atop micro greens & traditional kimchi.