In The Kitchen

For the love of food.

~With Homemade Sauce~
~Rice Noodle Stir Fry With Homemade Peanut Sauce~

Brown Rice Noodle Stir Fry

Makes 2 Servings


-2 Servings Vietnamese Brown Rice Noodles with Seaweed (from Whole Foods, Gluten Free, Low Sodium)

-2 1/2 Cups Organic Baby Kale, Broken into smaller pieces

-1 or 2 Green Onions, Chopped

-1 1/2 Cup Sliced White Mushrooms

-1 1/4 Cups Chopped Tomatoes

-Sesame Oil

-Cooked Tofu/Chicken Optional

-Any other vegetables you want–optional

For Sauce:

-5 Tbs Creamy Almond Butter

-3 Tbs Warm Water

-1 1/2 Tbs Soy Sauce (low sodium)

-2 Tbs Chinese Rice Vinegar

-3 tsp White Granulated Sugar

-Sesame Seeds



  1. Make 2 servings of Brown Rice Noodles, as directed on package. Set Aside. Pour Sesame Oil on top to keep from sticking.
  2. While the water is boiling, prepare tomatoes, green onion, mushrooms, kale.
  3. Heat Skillet, Sautee kale and green onion in Sesame Oil,  ~1 min.
  4. Add Mushrooms, ~1.5 minutes
  5. Add Tomatoes & Chicken/Tofu, ~1 Min
  6. Add noodles, ~30 seconds – 1 min.
  7. Remove from heat.
  8. Sprinkle Sesame Seeds on top of each serving, Serve.

Peanut Sauce:

  1. Whisk all ingredients together in bowl. Pour on noodles and serve.

*For Best Results, after whisking put sauce in closed container & refrigerate for 2 hrs before serving.

 Thoughts & Impressions:

-Rice noodles are sticky. Mix noodles with sesame oil right after finished cooking.

Thoughts and Impressions:

    • Rice noodles are sticky. They’ll soften up again once added to the stir fry!
    • I just used what I already had around–maybe add some broccoli next time.
    • If anything, it’s ok to scale back on the vinegar in the sauce.




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