Day 9: Asian style Rice Noodle Stir (fry)

You can switch this recipe up in so many ways. I love rice noodles! 

Ingredients: 

Rice Noodles (1/2 a normal size pack, or serving size) 

Cabbage (1/2 a cup) 

red, green, yellow or orange bell pepper sliced (1/2 cup) 

Mushrooms (1/2 cup) 

1/4 a yellow onion sliced 

2 tablespoons of Gluten free low sodium soy sauce 

1/2 a clove of garlic diced 

1 tablespoon of ginger 

1/2 a cup of tempeh 

1 tablespoon of coconut oil 

1/4 a cup of vegetable broth 

Directions: 

1. Soften rice noodles in hot water for 1 minute. Drain and let sit 

2. Heat 2 teaspoons of coconut oil in pan until thin, add in Tempeh. Cook for 4 minutes. 

3. Then add in veggies, cook for another 3-4 minutes until veggies are desired texture. (Add small amounts of water if your veggies are sticking) 

4. Add in seasonings and veggie broth to veggies, then add rice noodles and cook until rice noodles are warm and coated in seasonings.