Rice Noodle & Snow Pea Stir Fry

My husband and I don’t get to cook in the kitchen a lot together, but it’s always fun when we do.  Especially since he is better at new concoctions than me!   🙂  Here’s a little something we threw together and it was REALLY good.  Always happy when that happens!  (And, honestly, when Dan is creating in the kitchen, it’s generally good.)


  • 1 cup onion, chopped**
  • 6 garlic cloves, minced
  • 3 – 4 Tbsp fresh minced ginger
  • 1 cup chives, chopped**
  • 1 1/4 cups carrots, cut in quarters lengthwise and then thinly sliced
  • 3 cups snow and/or snap peas, strings removed and chopped in halves or thirds
  • 5 – 6 Swiss chard leaves with stems; stems and leaves chopped separately
  • 1/2 cup cashews
  • 6 – 8 oz rice noodles
  • 3 Tbsp reduced sodium tamari or soy sauce
  • 3 Tbsp sweet red chili sauce (I use Thai Kitchen brand)
  • 2 Tbsp toasted sesame oil
  • Optional:  1/4 cup cilantro, chopped

Bring a large pot of water to boil and sometime during the saute process, cook the rice noodles according to package instructions, aiming for them to be done around the same time as the veggies.

In a large saute pan, heat olive oil, water or broth and saute the onion for a couple of minutes until soft and translucent, stirring often.  Add garlic and saute a minute or two more.  Add ginger and saute another minute.  Add chives and carrots and saute another 5+ minutes or until carrots are starting to soften, continuing to stir often, putting a lid on when not stirring to allow the carrots to cook faster.  Add snow peas and Swiss chard stems and continue to cook with a lid on, stirring occasionally, for another 5 or so minutes.  Add Swiss Chard leaves and cashews and cook with the lid on until leaves are fully wilted.  Add soy sauce, sweet red chili sauce and toasted sesame oil and stir well.  (I combined the three in a measuring cup before adding, but you don’t need to.)

Combine drained rice noodles and veggies and stir well.  (Add cilantro if using.)  Serve immediately.

**Chef’s Note***  You could use 2 cups green onion (both white and green parts) chopped in place of the 1 cup onion + 1 cup chives


One thought on “Rice Noodle & Snow Pea Stir Fry

  1. Pingback: Rice Paper Rolls | Plant Based for Health

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