Easy Asian Stir-Fry Noodles
One night I had dinner with a friend. And since this friend is an amazing person, she asked if I wanted to go walk around Whole Foods afterwards to check out the new products. Isn’t that what all friends do after going to a fancy restaurant? Well as we walked around, she showed me a brand I had never tried – Lotus Foods. Well, it’s quickly become my new obsession. Their gluten free millet and brown rice noodles are absolute perfection. I can’t get enough of them. And they also have these ramen bowls that I’ve been eating almost every day. No, this recipe is not strict paleo, but you could easily use any other noodle you like – zucchini noodles, grain free noodles, rice noodles. It’s all up to you and your dietary needs. But for my own personal needs, I NEED these millet and brown rice noodles in my life at all times. I’m even eating a bowl of them as I type this.
Can we just soak something up real quick….SUMMER IS ALMOST HERE! It’s currently 82 degrees here and I feel joy again. My feet aren’t freezing cold, we can sit out on our patio, and the trees are blooming! Summer is THE BEST. And to kick things off, we are heading to a friends house tomorrow for the Derby. Remember friends? Remember backyard BBQs? We missed a whole summer so it’s time to make up for lost time. I have big plans for this summer…like sitting on our newly designed patio (that still isn’t fully done, but we are getting close), traveling to Tulum, Puerto Rico, Austin, and New York, and launching a new fitness program. This summer is going to be awesome and I’m going to make sure of it, even if it just means I’m spending my summer nights eating 3 minute ramen. No matter what, it’s gonna be good. Now if you’ll excuse me, I have more noods to eat.
Easy Asian Stir-Fry Noodles
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5-6 servings 1x
- 1 package (10oz) gluten free ramen noodles
- 1 tablespoon sesame oil
- 1/2 yellow onion, diced
- 1 red bell pepper, thinly sliced
- 2 bok choy, roughly chopped
- 3 garlic cloves, minced
- 1–2 teaspoons salt (to preference)
- 1 cup coconut aminos
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha
- 1 tablespoon mixed sesame seeds
- fresh mint, for garnish
- fresh cilantro, for garnish
- Place a large pot of water over medium heat. Cover and bring to boil. Once boiling, add the noodles and follow directions on packaging. That being said, I find that the noodles take about double the time to fully cook. Once cooked through, drain, rinse with cold water and keep the noodle in cool water to keep them from sticking together.
- While the noodles are cooking, place a large nonstick pan over medium heat. Add sesame oil along with onion and red bell pepper. Sprinkle with a bit of salt and sauté for 6-8 minutes, until the onion is soft and translucent. Add the bok choy and garlic, sprinkle with a little bit more salt and cook for 3 more minutes. Remove from pan and set aside.
- Add coconut aminos, vinegar, and sriracha to the pan, whisk, then bring to a low boil. It will take about 5 or so minutes for the mixture to reduce by half and fully thicken. Once the mixture is thick enough to coat the back of a spoon, remove from heat.
- Fully drain the noodles, place in a bowl, and add the veggies. Pour the coconut aminos sauce on top, add the sesame seeds, then use two large spoons to toss the noodles to completely coat. Top with mint and cilantro before serving!
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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