Spicy Stir-Fry Rice Noodles

I was starving, didn’t know what to eat, didn’t want to go grocery shopping, and had the most random ingredients in my fridge—and then I came up with this magical stir-fry totally on the fly (that rhymes). If you want to add some type of protein to this dish alongside the edamame a good pairing would be shrimp or tofu, but I’m just going to keep this short, sweet, and to the point.

Let’s begin.



Yields: 2-6 servings

Thai noodles

1/4 cup Tamari sauce Gluten Free

1/2 Tbsp sesame oil

3 garlic cloves, minced

1/4 tsp sriracha, or more for desired spice

1/4 tsp maple syrup

3 green onion stalks, diced on the bias

1/4 cup cilantro, chopped

1/2 cup edamame, shelled

1/2 tsp sesame seeds


Bring water to boil, once boiling add the noodles and cook for 8-10 minutes, or according to the directions on the box. Rinse in cold water once fully cooked and set aside.

Mince the garlic and combine to soy sauce, sriracha, and maple syrup. Heat sesame oil in a large wok or skillet and add the cooked noodles to the pan. Pour in the soy sauce mixture and cook the noodles along with the edamame. Keep stirring the noodle mixture and add the green onions cook for approximately 2-4 minutes. Once everything is cooked throw in the chopped cilantro and mix thoroughly. Serve and enjoy.



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