I’m always looking for new ways to spice up tried and true favourites, and one of mine is the stir-fry! it’s a nutrition-packed one dish meal that is super simple to prepare and is enjoyed by everyone! During my grocery store travels, I stumbled across Lotus Foods Rice Ramen noodles, I was inspired by the sustainable nature of the company and the product and this was born! A wonderful gluten-free (and easily vegetarian) dish, that is a perfect pre-long run dinner.
Serves 3-4.
Ingredients:
- 2 tbsp coconut oil
- 3 blocks rice ramen noodles
- 3-4 carrots, coined
- 1-2 bunches bok choy, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 3 broccoli crowns, chopped
- tempeh and/or grilled organic chicken breast
Sauce:
- 1/4 c tamari
- 1/3 c tahini
- 1/4c miso
- 1 tsp ginger
- 1 tsp garlic
- 1/4 c water to thin
Directions:
- in saucepan, bring water to boil and cook ramen (2-3 minutes); drain and set aside
- melt coconut oil in wok or skillet
- sautee vegetables 10-12 minutes or until soft
- in separate bowl, whisk together all sauce ingredients and set aside
- once soft, remove veggies from heat, and let cool 2-3 minutes
- add cooked noodles and sauce to wok/skillet with veggies and stir until well mixed together and sauce is evenly distributed
- top with grilled chicken or warm tempeh and enjoy
Note:
- it’s important to allow the veggies to cool a few minutes before adding the sauce as miso is very delicate and the beneficial bacteria can be destroyed if added to heat
- you could very easily substitute brown rice or regular noodles, or for a lower carbohydrate, non pre-long run or recovery meal, serve over cauliflower rice or just enjoy alone
Train smart… rest well… eat2run… And run happy,
Devon
