Stir-fries are amazing quick and simple dinner recipes and are especially great during the week when we have less time to prepare meals. I used spiralised vegetables in this recipe in place of some of the noodles for a lower-carb meal and to add some extra texture. I created this recipe for Cocofina using their coconut oil, coconut chips and coconut amino. Coconut amino has a rich savoury taste (similar to tamari/soy sauce) but is not low FODMAP as it contains traces of onion and garlic which i tend to avoid but have recently noticed I can tolerate in trace amounts. If you can’t tolerate small amounts of onion and garlic then simply replace the amino with 2 extra tbsp of tamari and 1 tbsp of Cocofina coconut vinegar. The eggs are completely optional in this recipe but I love adding them for a protein boost!
Serves 2-3
INGREDIENTS
125g dried rice vermicelli noodles
½ tbsp Cocofina coconut oil
1 tbsp fresh ginger, grated
1 red chilli
2 tbsp fresh chives, chopped
1 red pepper
50g red cabbage
1 tbsp tamari
1 medium courgette
1 medium carrot, peeled
2 eggs (optional)
3 tbsp fresh coriander, chopped
1-2 tbsp Cocofina coconut chips
For the sauce:
3 tbsp Cocofina coconut amino
Juice of 1.5 limes
½ tsp cayenne pepper
1 tsp turmeric
2 tbsp coconut milk
½ tbsp sesame oil
1 heaped tbsp smooth almond butter
¼ tsp black pepper
METHOD
- Cook the rice vermicelli as per the packet instructions then drain and rinse with cold water before leaving them to one side while you prepare the rest of the dish
- Heat the coconut oil in a large pan over a medium heat
- Deseed and finely slice the red chilli into strips then add it to the pan with the chives and ginger
- Stir fry them for 2 minutes until they become lovely and fragrant
- Cut the pepper into 1cm strips and shred the red cabbage into thin strips then add them to the pan
- Add the tamari and stir fry everything for 3-4 minutes
- To make the dressing, simply whisk all the ingredients together until smooth
- Spiralise the courgette and carrot (or peel with a julienne peeler) and add them to the pan along with the dressing
- Stir fry everything together for a further minute so the courgette and carrot start to wilk
- Stir in the rice noodles then push everything to one side
- Whisk the eggs (if using) then pour them into the empty side of the pan
- Scramble the eggs for 20-30 seconds before combining them with the contents of the pan
- Remove the pan from the heat and stir in 2 tbsp of the coriander
- Serve the noodles in bowls with the coconut chips and remaining coriander sprinkled over
