On those busy nights where you need dinner, but have nothing ready, you can whip up this Thai Vegetable and Noodle Stirfry with what you have. Here, I used cabbage, green onions, carrots, sprouts, baby broccoli, spices and a hot almond red curry sauce. The result was yummy, and the best part is, it was ready in less than 30 minutes! Vegan, gluten free, dairy free.

Recipe

One Wok Thai Vegetable and Noodle Stirfry

Alkaline Recipes

Great tasting thai flavored jackfruit and vegetables with noodles. Vegan, gluten free and dairy free.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings -6 servings

Calories 290 kcal

Ingredients

Noodles

4 oz rice noodles I used ½ of an 8oz box of Annie Chung's Brown Rice Noodles

Stirfry

1 can organic jackfruit
4 cloves garlic minced
¾ cup green onions sliced
3 tablespoon(s) coconut oil

Sauce

2 teaspoon(s) red curry paste
¼ cup almond butter
3 tablespoon maple syrup
2 tablespoon(s) lime juice
1 teaspoon sea salt
1 teaspoon red pepper flakes

Vegetables

1 cup shredded carrots
1 cup shredded cabbage
1 cup bean sprouts
1 cup baby broccoli chopped

For garnish

½ cup cilantro

Instructions

Noodles

Cook noodles according to package directions.

Stirfry

Saute jackfruit, green onions and garlic in coconut oil on medium heat
Add spices, lime juice, curry paste, maple syrup and almond butter to small bowl and mix well with spoon, not in blender.
Add Sauce to jackfruit stirfry and stir
Add vegetables and continue to saute until done, approximately 5 minutes
Add cooked noodles and stir
Garnish with cilantro