A quick skillet of BBQ Pork Fried Rice that can be made with pork tenderloin or using leftovers from Slow Cooker Ribs!

A flavorful sweet and tangy one-skillet dinner that will be ready in less than 30 minutes.

For similar dinners try teriyaki chicken, soba stir fry, or Lo Mein!

Why It's Yummy

• Quick - similar to dirty rice this dinner ready in less than 30-min!
• A great ‘’kitchen cleaner’’ - use whatever veggies you have at the moment!
• Budget-friendly and flavorful

Ingredients For Fried Rice

• Pork - use leftovers from slow cooker ribs or use raw or cooked pork tenderloin cut into strips or diced (about ½-1 inch thick). If using raw, add it after the onions and cook on high for about 3-4 minutes on both sides and then continue with the remaining ingredients. 

• Rice - a long-grain type of rice. I love using jasmine rice, it has a fluffy texture, not sticky, and is rather soft. Most Chinese restaurants use this for fried rice dishes. 
• Snow Peas - if using frozen, add them to the pan last minute, they should remain crisp and not very soft or mushy No problem! Substitute these with peas, thinly sliced or diced bell peppers, grated or diced carrots, mushrooms, or corn.
• Soy sauce - make sure the one you are using is low sodium (healthier!) and gluten-free labeled. If not sure coconut aminos are naturally gluten-free and will work great instead of soy sauce.

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make BBQ Pork Fried Rice

Saute aromatics. In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic.

Fry the egg. Add eggs and scramble until cooked through.

Add the rest. Add snow peas, pork (diced, about ½-1 inch thick), soy sauce, Barbecue sauce or leave it for later to drizzle on top (add 1-2 tablespoons or to taste).

Add rice. Follow with rice and stir until everything is warmed through, reduce the heat accordingly.

If rice is straight out of the fridge, you'll need a few minutes more to get it warmed through.

Serve! Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.

Tips

• I also love adding pineapple similar to my sweet and sour chicken.
• Substitute pork with cooked chicken, turkey, ham, beef strips or tofu.
• Allow rice to cool - Cook rice until al dente, then transfer it to a fine-mesh strainer, run cold water through it, and let it cool. This stops the cooking process and ensures fluffy rice. In fried rice recipes, it's best to use cooled rice to prevent overcooking and mushiness.
• Add ons - A classic Asian favorite is mung bean sprouts, providing nutrition and a crunchy element. Add them toward the end, after the rice.

Freezing And Storing Instructions

• To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
• To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Rice can spoil quickly; I recommend consuming it within two days or making only what will be eaten on day one.

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BBQ Pork Fried Rice Recipe

A quick skillet of BBQ Pork Fried rice that can be made with pork tenderloin or using leftovers from Slow Cooker Pork Ribs! A flavorful sweet and tangy dinner that will be ready in less than 30 minutes.

Course Main Course

Cuisine American, Chinese

Keyword bbq pork fried rice, pork fried rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 270kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 cups cooked rice (about 1 ½ uncooked)
• 2 large eggs beaten
• 1 ½ cooked barbecue pork chopped or shredded, see notes
• ½ of brown onion thinly sliced
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 large garlic clove or two
• ⅓ cup soy sauce gluten free or coconut aminos
• 1 cup snow peas
• Barbecue sauce to taste
• 1 teaspoon fresh ginger grated

Instructions

• Saute aromatics. In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic.
• Fry the egg. Add eggs and scramble until cooked through.
• Add the rest. Add snow peas, pork (diced, about ½-1 inch thick), soy sauce, Barbecue sauce or leave it for later to drizzle on top (add 1-2 tablespoons or to taste).
• Add rice. Follow with rice and stir until everything is warmed through, reduce the heat accordingly. If rice is straight out of the fridge, you'll need a few minutes more to get it warmed through.
• Serve! Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.

Video

Notes

• Pork - use leftovers from slow cooker ribs or use raw or cooked pork tenderloin cut into strips or diced (about ½-1 inch thick). If using raw, add it after the onions and cook on high for about 3-4 minutes on both sides and then continue with the remaining ingredients. 
• To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Kepp it properly sealed in the fridge for 2-3 days.

 

Nutrition

Calories: 270kcal | Carbohydrates: 37g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 1250mg | Potassium: 274mg | Fiber: 1g | Sugar: 17g | Vitamin A: 364IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg

FAQs

Easy Pork Recipes

• Easy Pork Tenderloin With Berry Sauce | Lingonberry Sauce
• Pork and Beef Meatballs With Tomato Sauce
• Barbecue Slow Cooker Ribs

Easy Asian Style Recipes

ALL Dinner recipes.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post BBQ Pork Fried Rice appeared first on The Yummy Bowl.

Here's a super simple and incredibly tasty method to slow-cook an entire cabbage until it's wonderfully tender and practically falling apart. This caramelized cabbage is perfect as a meal on its own or served as a side dish with pork dishes, turkey or cod fish.

Don't miss this braised cabbage recipe next.

The full recipe and ingredients can be found in the recipe card below this post.

📋 Brown sugar - although it is optional, you can add 1-2 tablespoons when adding the spices and tomato paste.

Instructions

Step 1 - Preheat the oven.
Position a rack in the middle of the oven and preheat to 350 degrees.

Step 2 - Cut the cabbage.
Cut the cabbage in half through the core, then cut each half into 3 wedges, making sure that each wedge retains some core to hold it together, so that you have 6 wedges.

Season with salt. 

Step 3 - Cook the cabbage.
In a large, ovenproof, high-sided skillet (cast iron skillet) over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoon butter.

Add 3 wedges of cabbage to the skillet and sear until the cabbage is well browned and slightly softened, 3 to 4 minutes per side.

Transfer the cabbage to a plate, and then repeat with another 1 tablespoon of the oil and the remaining cabbage, transferring the cabbage to the plate once browned.

Step 4 - Saute onion with spices and tomato paste.
Add the remaining 2 tablespoons of the oil to the same skillet.

Add the onion and cook, stirring, until softened, about 3 minutes. 

Add garlic, ground cumin, paprika, and black pepper, (brown sugar if using).

Saute for 30 seconds until the aroma comes out.

Add ¼ cup tomato paste into the skillet and simmer for 2-3 minutes, until tomato paste starts to darken. 

Step 5 - Add water and simmer.

Stir in water, stir through and let it come to a boil. Taste for seasoning, if needed add more salt.

Return the cabbage to the skillet, some corners can overlap which is fine. 

Step 6 - Bake and caramelize the cabbage in the oven.

Place the pan into the oven, without the lid. And bake for 40-50 minutes.

The cabbage will soften and half of the liquid should evaporate. 

This caramelized cabbage goes well with air fryer ribs, or simply enjoyed with fresh dill, sour cream, and optional parmesan.

• Related: Braised Cabbage

If you notice that the tomato paste has thickened too much and the pan is drying out or turning dark before the cabbage reaches its desired tenderness, simply pour in a bit of water to loosen it up, allowing the cooking process to continue smoothly.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Caramelized Cabbage Recipe

Here's a super simple and incredibly tasty method to slow-cook an entire cabbage until it's wonderfully tender and practically falling apart. This caramelized cabbage is perfect as a meal on its own or as a side dish to pork dishes, turkey or cod fish.

Course Side Dish

Cuisine American

Keyword cabbage recipes, caramelized cabbage, how to caramelize cabbage, how to cook cabbage and onions

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 230kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 medium head green cabbage about 2 pounds
• 4 tablespoons olive oil divided
• 2 tablespoon butter
• 1 small yellow onion about 8 ounces, sliced
• 3 cloves garlic minced or finely grated
• ¼ cup tomato paste from the tube
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar optional
• 1 teaspoon smoked paprika
• ½ teaspoon fine sea or table salt plus more to taste
• 1 cups water or low-sodium chicken or vegetable broth
• ¼ teaspoon crushed red pepper flakes

For Serving

• 2 tablespoon fresh dill chopped
• ½ cup sour cream or Greek yogurt
• 1 tablespoon parmesan grated

Instructions

• Preheat the oven. Position a rack in the middle of the oven and preheat to 350 degrees.
• Cut the cabbage. Cut the cabbage in half through the core, then cut each half into 3 wedges, making sure that each wedge retains some core to hold it together, so that you have 6 wedges. Season with salt.
• Cook the cabbage. In a large, ovenproof, high-sided skillet (cast iron skillet) over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoon butter. Add 3 wedges of cabbage to the skillet and sear until the cabbage is well browned and slightly softened, 3 to 4 minutes per side.
• Transfer the cabbage to a plate, and then repeat with another 1 tablespoon of the oil and the remaining cabbage, transferring the cabbage to the plate once browned.
• Saute onion with spices and tomato paste. Add the remaining 2 tablespoons of the oil to the same skillet. Add the onion and cook, stirring, until softened, about 3 minutes.
• Add garlic, ground cumin, paprika, and black pepper, (brown sugar if using). Saute for 30 seconds until the aroma comes out.
• Add ¼ cup tomato paste into the skillet and simmer for 2-3 minutes, until tomato paste starts to darken.
• Add water and simmer. Stir in water, stir through and let it come to a boil. Taste for seasoning, if needed add more salt.
• Return the cabbage to the skillet, some corners can overlap which is fine.
• Bake and caramelize the cabbage in the oven. Place the pan into the oven, without the lid. And bake for 40-50 minutes.
• The cabbage will soften and half of the liquid should evaporate. Serve with fresh dill, sour cream, and optional parmesan.

Notes

• To Store. Once you're done, allow any remaining portions to cool and place them in an airtight container along with any leftover sauce. You can store the caramelized cabbage in the refrigerator for up to 3 days.
• To Reheat. To reheat the cooked cabbage, I suggest gently warming it in a skillet over medium-low heat.

Nutrition

Calories: 230kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 261mg | Potassium: 323mg | Fiber: 4g | Sugar: 8g | Vitamin A: 879IU | Vitamin C: 57mg | Calcium: 102mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

Other Cabbage Recipes

• Old Fashioned Cabbage Casserole
• Fried Cabbage With Bacon
• Roasted Cabbage Steaks
• Kielbasa and Sauerkraut Dinner
• Air Fryer Cabbage

For all recipes, hop on to our Recipe Index collection.

This recipe was inspired by Washington Post.

The post Caramelized Cabbage appeared first on The Yummy Bowl.

This ultra cheesy baked cabbage casserole is bursting with rich flavor.

We like to serve our Russian cabbage ''pie'' with sour cream or fresh parsley.

Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole.

Ingredients

• Eggs - at room temperature for easy binding.
• Yogurt and mayo - for low-fat version use only nonfat yogurt without mayo. Still great, but the taste will be slightly different.
• Cabbage filling - regular green cabbage.
• Gf flour (or regular all-purpose flour) - I like to use my go-to flours (King’s Arthur, Bobs Red Mill 1-to-1 or Schar Mix C or Universal).
• Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.

This cabbage recipe is more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake.

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).

Wet ingredients. In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside. 

Dry ingredients. In a large bowl combine together flour, black pepper, baking powder, corn starch.

Whisk the flour mixture into the batter until smooth. 

Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt.

Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well. 

Here, you can add more seasonings if you like.

📋Slice the cabbage thinly, just like you would for a coleslaw. Medium short and very thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.

Assemble. Layer the cabbage evenly across the baking dish.

Pour in the batter.

Bake. Sprinkle grated mozzarella cheese on top of the filling.

Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set. 

Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!

Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.

Garnish the cabbage casserole with parsley and serve with yogurt or sour cream. 

• If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.

The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold. 

• Related: Ground beef and cabbage

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Cabbage Casserole Recipe

This is one of the best cabbage meals you’ll ever have. Ultra cheesy cabbage pie is bursting with rich flavor. It is made using simple ingredients like shredded cabbage, mozzarella cheese, and eggs. We like to serve this cabbage casserole with sour cream or greek yogurt and some freshly chopped parsley.

Course Breakfast, Main Course

Cuisine Russian, Ukranian

Keyword cabbage cheese bake, cabbage pie, one pot cabbage casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 slices

Calories 300kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 large eggs
• ¼ cup plain low-fat greek yogurt
• ¼ cup mayonnaise I used vegan mayonnaise
• ¼ cup flour gluten free blend or regular all purpose, see notes
• 1 teaspoon baking powder gluten-free if neccessary
• 1 teaspoon cornstarch
• 1 pound cabbage about 6 cups thinly sliced
• 1 teaspoon salt or to taste
• Pinch of black pepper
• 1 ⅓ cup mozzarella cheese grated
• Butter for greasing the baking dish
• Freshly chopped parsley for garnish

Instructions

• Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
• In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
• In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
• In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
• Layer the cabbage evenly across the baking dish. Pour in the batter.
• Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
• Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley yand serve with yogurt or sour cream.

Video

Notes

• Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder),  tapioca, or cassava flour will work just fine.
• This cabbage pie can also be dairy free - use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!
• Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
• It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole. 

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 602mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Cabbage Recipes

If you have leftover cabbage, I have a delicious collection of 40+ Best Cabbage Recipes.

This recipe has been inspired from here.

The post Baked Cabbage Casserole appeared first on The Yummy Bowl.

These noodles are not spicy, and are light but will fill your stomach for the half of the day. I often prepare these for lunch and dinner as they take almost no time to make and are delicious.

Feel free to add some spicy ingredients or some protein like poultry or shrimps if you feel so.

How To Make Noodle Stir Fry

STEP 1

In a large skillet cook onion until translucent and slightly brown.

STEP 2

Add ginger, garlic, curry, add more olive oil to the skillet if needed.

STEP 3

Meanwhile boil the rice noodles following the instructions on the package.

STEP 4

Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.

STEP 5

Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles nicely covered in the sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.

STEP 6 - SERVE

Transfer to serving bowls and squeeze ¼-½  lime juice on top of the noodles, garnish with sesame seeds and enjoy!

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Curry Noodles Stir Fry

These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in a delicious one pot noodles. Perfect for gluten free and vegan diet.

Course Main Course

Cuisine Asian, international

Keyword Curry coconut noodle bowl, Curry noodles with coconut milk, Easy coconut noodles, Easy curry noodles, Easy curry noodles recipe, gluten free noodles recipe, Hungover noodles, vegan noodles recipe, Vegetarian noodles recipes, Vegetarian rice noodles recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 portions

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup coconut milk
• 2 teaspoon curry powder or you can also use 1 tablespoon red curry paste (but flavor different)
• 2 small garlic cloves minced
• ⅓ cup fresh peas
• 6 mushrooms
• ½ pound noodles
• 3 cup spinach
• ½ of a brown onion diced
• ½ of one whole lime juiced
• 2 teaspoon sesame seeds
• vegetable oil for cooking
• 1 knob ginger (about 1 inch) grated

Instructions

• In a large skillet cook onion until translucent and slightly brown.
• Add ginger, garlic, curry, add more olive oil to the skillet if needed.
• Meanwhile, boil the noodles following the instructions on the package.
• Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
• Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles covered in sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
• Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!

Video

Notes

Store: Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
You can freeze the noodles if you want up to 2 months.

Nutrition

Calories: 385kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Coconut Curry Noodle Stir Fry appeared first on The Yummy Bowl.

Love Asian-style recipes? Try these readers' favorite teriyaki chicken broccoli, my soba noodles, and cabbage stir fry.

The Difference Between Chow Mein and Lo Mein

For many folks, Chinese takeout is all about chow mein. But what about its underrated and equally delicious relative, lo mein? These two dishes, while similar, have their unique quirks.

Lo mein is a mix of soft egg noodles, protein, and veggies all coated in a thick, delicious sauce. On the flip side, chow mein kicks off with the same gang, but it takes a bit of extra fry time to get those egg noodles slightly crispy.

This homemade version is my adaptation and simplified version of the popular recipe.

Ingredients

Chicken Lo Mein is not a complicated dish and you can customize it with other veggies or change up the protein to beef, pork, or tofu.

Instructions

Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.

Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.

Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate in the fridge for at least 1 hour.

If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.

Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat.

Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.

Vegetable Stir-Fry. In the same skillet, add the remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat.

Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).

Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, add green onions, and simmer until the mixture starts to thicken.

Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.

Garnish and Serve. Garnish the dish with more green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!

• Related: Million Dollar Chicken Casserole

📋 FLAVOR & TEXTURE: crispy vegetables and tender noodles coated in savory, slightly sweet umami-rich sauce.

Are Lo Mein Noodles Gluten Free?

Traditional lo mein noodles are generally crafted from wheat flour, which contains gluten, making them unsuitable for a gluten-free diet.

However, you can substitute regular, thinner gluten-free spaghetti or pure rice noodles in this dish, as the authentic lo mein flavor primarily arises from the vegetables and the rich, dark sauce.

FAQs

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Chicken Lo Mein Recipe (Gluten-Free)

A hearty one-pot meal made with thick noodles, marinated chicken, and tossed in a rich and flavorful Lo Mein dark sauce. This quick takeout favorite is ready in less than 30 minutes and is way better than take out!

Course Main Course

Cuisine Asian

Keyword chicken lo mein, gluten free lo mein, lo mein

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6 portions

Calories 328kcal

Author Julia | The Yummy Bowl

Ingredients

Chicken & Vegetables Stir Fry

• 8 oz uncooked noodles spaghetti/fettuccine, linguine or soba, thicker rice noodles, gluten free if needed
• 1 pound boneless skinless chicken breast cut into small bite-size cubes or strips
• 2 tablespoons olive oil or avocado oil
• 1 cup carrots julienned
• 1 ½ cup red and yellow bell pepper mix cut into strips
• 2 cups mushrooms champignon, shiitake or your favorite choice, sliced
• ½ cup green onion plus more for garnish
• 1-2 tablespoon of toasted optional sesame seeds white or black and white mix

Lo Mein Sauce

• 1 ½ tablespoon of dark soy sauce gluten-free or coconut aminos
• 1 ½ tablespoon low sodium soy sauce gluten-free or coconut aminos
• 1 ½ teaspoon tapioca flour or cornstarch
• ½ cup chicken broth or vegetable broth
• 3 tablespoons oyster sauce or fish sauce, opt for gf if needed or leave it out
• 1 teaspoon sesame oil I prefer using toasted sesame oil
• 1 teaspoon honey or coconut sugar
• 1 teaspoon ginger grated
• 2 teaspoon chili flakes optional
• salt & pepper to taste
• 5 teaspoon freshly minced garlic

Instructions

• Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.
• Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.
• Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate for at least 1 hour. If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.
• Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat. Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.
• Vegetable Stir-Fry. In the same skillet, add remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat. Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).
• Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, green onions, and simmer until the mixture starts to thicken. Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.
• Garnish and Serve. Garnish the dish with green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!

Notes

• Noodles. For chicken lo mein it’s best to leave your noodles a little bit undercooked (al dente) before adding to the sauce. When noodles are cooked, always add a drizzle of vegetable oil to prevent them from sticking to each other.
• Chicken Marinade. For better results, marinate the chicken overnight but if you’re in a rush then at least 30 minutes.
• Store. 2-3 days refrigerated in an airtight container. In the freezer 1-2 months.
• Oyster sauce - Oyster sauce commonly contains wheat flour as a thickener so please choose the ones that have a ‘’gluten-free’’ label on them.
• Soy sauce - soy sauce has also wheat in it but thankfully, like oyster sauce, there are companies that make ‘’gluten-free’’ soy sauce. Another substitute for this will be coconut aminos.
• Serving - 4 or 6 portions.

Nutrition

Calories: 328kcal | Carbohydrates: 22g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 908mg | Potassium: 482mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5118IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 5mg

You'll Also Love

The post Chicken Lo Mein Recipe (Gluten-Free) appeared first on The Yummy Bowl.

These Curry Noodles are the perfect easy dinner recipe that will be ready in 15 minutes! This bowl of noodles is huge on flavor and is packed with bites of tender chicken, coconut milk, rice noodles, spices, and lime juice.

Don't miss our other popular stir fry recipes like Lo Mein and Drunken Noodles.

How To Make Curry Noodles

Cook noodles according to package instructions.

Cut the chicken into strips and cook for a few minutes over high heat on both sides. Add onion, and curry paste, and stir well.

Follow with bell pepper strips, garlic, and ginger. Cook for about 1 minute and then stir in the coconut milk. Meanwhile in a smaller bowl mix lime juice, fish sauce, soy sauce, and brown sugar. Add to the pan.

Take the sauce to a boil, add noodles, and reduce heat. Close the lid and simmer for 5 minutes.

Garnish with lime wedges and sesame seeds.

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Thai Red Curry Chicken Noodles

These Thai Red Curry Chicken Noodles are the perfect easy dinner recipe that will be ready in 15 minutes! This bowl of noodles is huge on flavor and is packed with bites of tender chicken, coconut milk, rice noodles, spices, and lime juice. Comforting, filling, and gluten free!

Course Main Course

Cuisine Asian, Thai

Keyword red curry chicken noodles, red curry coconut noodles, red curry noodles recipe, red paste noodles

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 470kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 lb chicken boneless skinless
• ½ onion chopped
• 1 bell pepper red cut into strips
• 2 tablespoon red curry paste
• 2 tablespoon ginger minced
• 2 garlic clove minced
• 1 can coconut milk
• 2 tablespoon lime juice
• 2 tablespoon fish sauce
• 2 tablespoon soy sauce gluten-free if desired
• 1 tablespoon brown sugar
• 5-6 oz rice noodles gluten free if desired

Instructions

• Cook noodles according to package instructions.
• Cut the chicken into strips and cook for few minutes over high heat on both sides. Add onion, curry paste, and stir well.
• Follow with bell pepper strips, garlic, and ginger. Cook for about 1 minute and then stir in the coconut milk. Meanwhile in a smaller bowl mix lime juice, fish sauce, soy sauce, and brown sugar. Add to the pan.
• Take the sauce to a boil, add noodles, and reduce heat. Close the lid and simmer for 5 minutes.
• Garnish with lime wedges and sesame seeds.

Video

Notes

• If you like more sauce, simply add ½ cup of boiled water to your sauce while cooking.
• No salt is added here as the sauce is quite salty already. Make sure not to add a lot of salt while boiling the noodles.

Nutrition

Calories: 470kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Thai Curry Noodles With Chicken appeared first on The Yummy Bowl.

If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!

Don't miss my other stir fry recipes like Thai Basil chicken or Lo Mein.

Ingredients

• Basil - use Thai basil or holy basil. Thai basil offers a cinnamon-y, anise flavor, while holy basil has a more fragrant licorice-like taste. These varieties stand apart from the typical sweet Italian basil.
• Noodles - similar to Pad Thai, opt for the widest dried rice noodles available at your local grocery store. If you can get fresh rice noodles from Chinatown even better ! And these noodles can be tossed right into the wok pan without prior cooking.
• Vegetables - bell peppers are easy and flavorful, however depending on what's available, feel free to use baby corn, mushrooms, bok choy, broccoli, broccolini, spinach, you name it.
• Sesame oil - you can substitute for any nut or seed oil. 
• Soy sauce - I used tamari, feel free to use low sodium as a healthier alternative.
• Thai red chili paste - brings a strong and pungent red chili flavor to the dish, if you need a substitute, Thai red curry paste is a great alternative.
• Fish sauce - is kinda irreplaceable and tastes so much better than it smells! 
• Maple syrup - to sweeten the sauce or you can substitute with honey or agave.
• Oyster sauce - this sauce, made from oysters, has flavors akin to soy sauce and barbecue sauce. Hoisin is a suitable alternative.
• Garlic – fresh is best!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Drunken Noodles

Cook the noodles. Prepare noodles according to the instructions on the package.

The sauce. In a small bowl, combine the sauce ingredients and set aside.

Cook chicken. In a wide skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.

Saute veggies. In the same skillet, add the remaining olive oil. Sauté the onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.

Assemble. Return the cooked chicken to the skillet, along with the prepared noodles and green onion.

Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.

Remove from heat and stir in the chopped basil.

Serve. Serve immediately, garnished with additional green onion and your choice of chili sauce, sriracha, or crushed red pepper for an extra kick of spice.

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Drunken Noodle Recipe

If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!

Course Main Course

Cuisine Thai

Keyword easy drunken noodles, thai drunken noodles

Prep Time 6 minutes minutes

Cook Time 20 minutes minutes

Total Time 26 minutes minutes

Servings 5 servings

Calories 320kcal

Author Julia | The Yummy Bowl

Ingredients

Drunken Noodles

• 7 ounce wide rice noodles
• 12 ounce chicken breast diced small
• 2 tablespoon sesame oil (divided) or olive oil
• 2 shallots chopped
• 1 cup carrots thinly sliced
• 3 teaspoon minced garlic
• ½ of a red bell pepper thinly sliced
• ⅓ cup green onions chopped
• 1 cup fresh Thai Holy Basil leaves or substitute regular basil, chopped
• salt to taste just a little to taste
• black pepper to taste

For the sauce

• 2 tablespoon oyster sauce
• ⅓ cup tamari or low sodium soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons maple syrup
• 2 tablespoon water
• 1 teaspoon Thai red chili paste or Thai red curry

For Serving

• lime wedges
• green onion
• basil

Instructions

• Prepare noodles according to the instructions on the package.
  7 ounce wide rice noodles
• In a small bowl, combine the sauce ingredients and set aside.
  2 tablespoon oyster sauce, ⅓ cup tamari, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
• In a wide skillet or wok, heat 1 tablespoon of oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
  2 tablespoon sesame oil (divided), salt to taste, black pepper to taste, 12 ounce chicken breast
• In the same skillet, add the remaining olive or sesame oil. Sauté the shallot onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.
  2 tablespoon sesame oil (divided), 2 shallots, 1 cup carrots, 3 teaspoon minced garlic, ½ of a red bell pepper
• Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
  ⅓ cup green onions
• Remove from heat and stir in the chopped basil.
  1 cup fresh Thai Holy Basil leaves
• Serve immediately, garnished with additional green onion and your choice of chili sauce or sriracha.

Notes

• To Store. Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
• To Reheat. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.
• This dish serves about 4-5 medium sized servings.
• For extra kick of heat, drizzle the noodle bowls with sriracha or valentina sauce.

Nutrition

Calories: 320kcal | Carbohydrates: 43g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1422mg | Potassium: 483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4739IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Drunken Noodles appeared first on The Yummy Bowl.

In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.

For more stir fry recipes, don't miss this Soba Noodles Stir Fry and Chicken Lo Mein.

RICE TIP: Refrigerated day-old cooked rice is perfect for fried rice because it dries out and becomes crumbly, preventing clumps and mushiness.

How To Make Chicken Fried Rice

Marinate the chicken. Mix together the sauce ingredients.

Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it. Stir well to ensure the chicken is coated evenly, then set it aside.

Cook the rice. Pour 2 cups of chicken broth into a saucepan and heat it until boiling. Add the rice, ensuring it is fully submerged in the liquid.

Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes.

After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.

Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.

Cook chicken. Heat oil in skillet over medium-high heat.

Season with salt & black pepper and cook chicken 3-4 minutes each side until done. Remove and set aside.

Cook veggies. Cook onions and garlic for 2-3 minutes.

Add frozen veggies and cook for 3 minutes.

Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside. 

Add rice. Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.

Return chicken. Add chicken, 2 tablespoons of green onions and cook until heated through.

Serve with more onions on top.

This recipe makes bout 6 smaller servings or 4 good sized meal portions

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Chicken Fried Rice Recipe

In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.

Course Main Course

Cuisine Asian

Keyword chicken fried rice, chicken rice skillet, chicken rice stir fry, fried rice with chicken

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 267kcal

Author Julia | The Yummy Bowl

Ingredients

For Rice

• 1 cup uncooked long grain rice
• 2 cups broth or water

For Stir Fry

• 10 ounce chicken breast about 1 chicken breast, diced into ½ inch pieces
• 1 cup yellow onion diced
• 2 teaspoon garlic minced
• 1 ½ cup frozen veggie mix
• 2 large eggs lightly whisked
• 2 tablespoon green onions + more for garnish
• salt to taste
• black pepper to taste
• oil for cooking

For Sauce

• 3 tablespoons coconut aminos or soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 teaspoon lime juice
• 1 tablespoon brown sugar or a drizzle of honey or maple syrup
• 1-2 tablespoon of sweet and sour sauce or hot sauce

Instructions

• Marinate the chicken. Mix together the sauce ingredients. Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it. Stir well to ensure the chicken is coated evenly, then set it aside.
• Cook the rice. Pour 2 cups of chicken broth into a saucepan and heat it until boiling. Add the rice, ensuring it is fully submerged in the liquid. Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes. After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.
• Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.
• Cook chicken. Heat oil in skillet over medium high heat. Season and cook chicken 3-4 minutes each side until done. Remove and set aside.
• Cook veggies. Cook onions and garlic for 2-3 minutes. Add frozen veggies and cook for 3 minutes. Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside.
• Add rice. Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
• Return chicken. Add chicken, 2 tablespoons of green onions and cook until heated through. Serve with more onions on top. Makes about 6 smaller servings or 4 normal sized meal portions.

Notes

• To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
• To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 267kcal | Carbohydrates: 37g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 1152mg | Potassium: 401mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2572IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Chicken Fried Rice appeared first on The Yummy Bowl.

Serve this pasta as it is or with a light cucumber salad or cabbage salad.

How To Make Sausage Pasta

Boil salted water for the pasta. Once boiling, add pasta and cook for 7-8 minutes until almost al dente.

Cook onion in a large skillet over medium heat until lightly softened.

Add sausage and cook for 4-5 minutes until almost cooked.

Add tomatoes and cook until tomatoes wrinkle then reduce heat. 

Carefully transfer pasta to skillet with 2-4 tablespoons of pasta water added gradually. Toss everything together off heat. 

Optionally, stir in parmesan or season with salt and pepper, garnishing with parmesan and fresh parsley.

Storing Leftovers

More Incredible Sausage Recipes

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Sausage Pasta Recipe

The 4-ingredient sausage pasta is a delightful one-pan meal you'll crave repeatedly! Ideal for busy nights, it's a hearty, comforting dish that is cooked in one single pan.

Course Main Course

Cuisine American

Keyword chicken sausage pasta, ground sausage pasta, sausage pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 556kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 tablespoon cooking oil
• 4 ounce favorite short pasta I used smaller penne
• 2 sausages casings removed or mild italian ground sausage, about 14 ounce
• ½ cup yellow onion diced
• 6 cherry tomatoes halved
• Parmesan cheese for serving
• salt and black pepper to taste

Instructions

• Boil salted water for the pasta. Once boiling, add pasta and cook for 7-8 minutes until almost al dente.
• Cook onion in a large skillet over medium heat until lightly softened. Add sausage and cook for 4-5 minutes until almost cooked. Add tomatoes and cook for 5-8 minutes until tomatoes wrinkle then reduce heat.
• Carefully transfer pasta to skillet with 2-4 tablespoons of pasta water added gradually. Toss everything together off heat.
• Optionally, stir in parmesan or season with salt and pepper, garnishing with parmesan and fresh parsley.

Notes

• To Store. In the fridge, this recipe stays fresh for up to 3 days. While I'm not fond of freezing pasta due to potential texture changes upon thawing, it's still an option for leftovers, albeit not as ideal as fresh or reheated from the fridge.
• This recipe is for 1 good sized serving or 2 smaller.

Nutrition

Calories: 556kcal | Carbohydrates: 48g | Protein: 21g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 551mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg

Pasta Recipes

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post 4 Ingredient Sausage Pasta appeared first on The Yummy Bowl.

Enjoy a crunchy and flavorful bowl of veggie tofu stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, are mouth-watering!

If you like stir fry recipes, try my Chicken Stir Fry, Soba Noodles Stir Fry, or Inside Out Egg Roll Bowl.

Ingredients

• Tofu - use Extra-Firm tofu to achieve a firm and crispy exterior with a ‘meaty’ texture inside. Silken or firm tofu holds too much moisture for the crispy exterior desired for this recipe. 
• Stir fry vegetables - snow peas, shimeji mushrooms, broccoli, onion, bell peppers, garlic, and spices. Garnish with scallions, sesame seeds, and lime wedges. 
• Sauce - I love making sauce from scratch, but you could use a store-bought stir fry sauce for convenience instead! Reserve some extra sesame oil for drizzling over each serving to enhance the flavor!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Tofu Stir Fry

Make my tofu recipe with or without sauce or simply pan fry tofu in the skillet.

Combine all the stir-fry sauce ingredients in a medium bowl.

In a medium cast iron skillet or wok over medium-high heat add olive oil.

Once the oil is hot saute onion for 1-2 minutes and add garlic and shimeji mushrooms. Saute 3 minutes.

Add the rest of the veggies, with a pinch of salt and black pepper for 3-4 minutes until just slightly softened but still crisp.

Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.

Drizzle freshly squeezed lime juice for serving. 

Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

This easy recipe is vegetarian, vegan-friendly, and gluten-free!

FAQs

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Tofu Stir Fry With Vegetables

Enjoy a crunchy and flavorful bowl of tofu veggie stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, is mouth-watering!

Course Main Course

Cuisine Asian

Keyword pan fried tofu, tofu broccoli stir fry, tofu veggie stir fry

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author Julia | The Yummy Bowl

Ingredients

Tofu Veggie Stir Fry

• 1 recipe crispy pan fried tofu
• ½ cup snow peas fresh or frozen
• ½ cup broccoli florets
• 2-3 tablespoon olive oil
• ½ of a medium brown onion cubed
• 2 medium to large garlic cloves minced
• ½ of a bell pepper tricolor or red and yellow mix
• 1 pinch of salt
• 8 oz Shimeji mushrooms
• Black pepper to taste
• Scallions for serving
• Sesame seeds for serving
• Lime wedges for serving

Stir Fry Sauce

• 3 tablespoon room temp water
• 3 tablespoon low sodium gluten free soy sauce
• 1 tablespoon maple syrup
• 2 teaspoon white rice vinegar
• 2 teaspoon sesame oil toasted
• 1 tablespoon cornstarch

Instructions

• Make my Tofu recipe with or without sauce.
• Combine all the stir fry sauce ingredients in a medium bowl.
• In a medium cast iron skillet or wok over medium-high heat add olive oil. Once the oil is hot saute the veggies with a pinch of salt and black pepper for 3-4 minutes until just lightly softened.
• Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.
• Drizzle freshly squeezed lime juice for serving.
• Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Tofu Stir Fry appeared first on The Yummy Bowl.