Go Back
Print

Ginger and Arugula Stir Fry (V/GF)

Course Main Course
Cuisine Chinese Inspired
Cook Time 20 minutes
Author Bunny

Ingredients

Sauce

  • 1/3 cup coconut aminos (GF + Soy free!) or liquid aminos (GF)
  • 1/4 cup sesame oil
  • 1 inch piece of ginger peeled and grated
  • 1/2 tsp red pepper flakes (use 1/4 tsp if you're sensitive to spice)
  • 1 large garlic clove peeled and finely minced
  • 1 tbsp cornstarch or arrowroot powder

Stir Fry

  • 1 16 ounce pkg. frozen stir fry veggies
  • 1 8 ounce pkg. rice noodles (I use Thai Kitchen’s brand)
  • 2 handfuls of fresh arugula

Instructions

  1. In a large pot over medium-high heat, bring water to a boil. Once it reaches a boil, add the rice noodles until tender, about 8-10 minutes. Or, follow the instructions on your rice noodle package. Once noodles are cooked, drain the water and set noodles aside.

  2. In the meantime, make the sauce by whisking all of the sauce ingredients together. Set aside until ready for use.

  3. In a large sauté pan, heat a touch of sesame or olive oil over medium-high heat. Once oil is hot, add the veggies. Cook until softened, about 3 minutes.

  4. Add the noodles to the pan with the veggies. Stir to combine. Then stir in all of the sauce.

  5. Cook until veggies are warm and tender, about 2-3 more minutes.

  6. Remove pan from heat and then add the arugula to the stir fry. Stir together until arugula begins to wilt from the heat of the stir fry. 

  7. Serve warm and enjoy! Store leftovers tightly covered in the refrigerator for up to a week.