Haystack Stir Fry Friday!!
Quick & easy recipe that can be thrown together in minutes.
While stir frying veggie selection, soak rice stick noodle in hot water (3-5 mins avg).
You will especially want to do this when your veggies are near done if you are going to stir fry the rice stick noodle in the same pan. Alternately, you can fry the rice stick in a separate pan and/or put the cooked veggies off to the side while you stir fry the noodles in the already hot pan and oil.
For this recipe, choose a lighter oil that works well for frying (grapeseed oil on hand).
To make haystack, drop drained rice stick noodle into hot oil to puff and crisp up.
Add sauce (and veggies if they are off to the side).
Any stir fry sauce can be used and should be added in at the last moment and incorporated well.
Especially yummy served with seaweed or traditional salad.
This particularly simple variation from what was on hand consisted of carrots, portabello mushroom and cashew butter/sriracha/coconut amino sauce.
Haystack Stirfry Sauce: (per 1/4 of rice stick noodle pkg)
1-1.5 Tb cashew butter
1/2 tsp Sriracha rooster sauce
1/2 tsp coconut amino acids (soy sauce alternative; slightly sweet but not coconutty)
It was not necessary to add oil to the sauce since it was added directly to the entire conglomeration of stir fried veggies and rice stick with all the oil in the pan.
Such a simple, refreshing and light meal for a Friday evening!
Quick & easy recipe that can be thrown together in minutes.
While stir frying veggie selection, soak rice stick noodle in hot water (3-5 mins avg).
You will especially want to do this when your veggies are near done if you are going to stir fry the rice stick noodle in the same pan. Alternately, you can fry the rice stick in a separate pan and/or put the cooked veggies off to the side while you stir fry the noodles in the already hot pan and oil.
For this recipe, choose a lighter oil that works well for frying (grapeseed oil on hand).
To make haystack, drop drained rice stick noodle into hot oil to puff and crisp up.
Add sauce (and veggies if they are off to the side).
Any stir fry sauce can be used and should be added in at the last moment and incorporated well.
Especially yummy served with seaweed or traditional salad.
This particularly simple variation from what was on hand consisted of carrots, portabello mushroom and cashew butter/sriracha/coconut amino sauce.
Haystack Stirfry Sauce: (per 1/4 of rice stick noodle pkg)
1-1.5 Tb cashew butter
1/2 tsp Sriracha rooster sauce
1/2 tsp coconut amino acids (soy sauce alternative; slightly sweet but not coconutty)
It was not necessary to add oil to the sauce since it was added directly to the entire conglomeration of stir fried veggies and rice stick with all the oil in the pan.
Such a simple, refreshing and light meal for a Friday evening!
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