I don’t do too many stir frys, especially as a lot of times they call for soy or teriyaki sauce which contains wheat. My family introduced me to “The Ginger People – Sweet Chili Sauce”, which is non-GMO and gluten free, and I LOVED it! It can be a difficult sauce to track down but it’s worth it and is the key to this recipes deliciousness.
The ingredients in this recipe can be easily swapped out if you prefer other vegetables or meat or even rice vs the noodles. It’s a hard recipe to mess up on.
Recommended (clickable)
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 16 ounce Linguine Rice Noodles
- 1/2 pound Beef
- 8 ounces Baby Corn
- 5 ounces Water Chestnuts
- 1/2 medium Onion
- 1 medium carrot slivered
- 5 ounces Sugar Snap Peas
- 1/2 large Bell Pepper
- 1/2 cup The Ginger People (sweet ginger chili sauce) plus more if desired
- 2 tablespoon Butter
- Salt & Pepper to taste
Ingredients
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Instructions
- Get a large pot of water boiling for the noodles. While the water is coming to a boil, dice and chop all of the veggies into desired sizes.
- Once your pot of water is hot enough, add a tsp of salt and add your noodles, stirring occasionally. Once cooked, drain noodles and stir in a tsp of salt and 2 tbs of butter.
- In a wok or skillet, cook your carrot, onion, pepper, peas on medium heat in a couple tbs of water until soften before adding the baby corn and chestnuts. Add salt and pepper as desired.
- In a separate pan, cook your beef on medium heat until done. Add beef to your vegetables.
- Once the veggies are cooked and beef has been added, stir in the 1/2 cup of sauce, adding more if desired.
- Time to plate your dish. Scoop out desired amount of rice noodles onto a plate, and top it with the vegetable beef stir fry. Enjoy!
Recipe Notes
If you'd like to add some spice to this dish, consider adding a tsp of Sriracha sauce, red pepper flakes, or a jalapeno.
