Stir fried rice noodles with veggies and vegan chorizo.
I love stir fries so much because they are completely customizable. You can use so many different combinations of noodles (or rice), sauces, proteins, and veggies. I usually use tofu as the protein in mine but I forgot to get it so I tried some vegan chorizo I had in the freezer and it turned out great! Here is how I made this one. How-to video is up on my TikTok.
STIR FRY NOODLES
Serves 2-3
INGREDIENTS:
2 tbsp avocado oil, divided
10 oz vegan chorizo crumbles
Few baby bok choy, quartered
1/2 yellow onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp Golden Mountain seasoning sauce
1 tbsp gochujang paste (or to taste)
8 oz Rice noodles
3 Roma tomatoes, quartered
Few baby corn
2 tbsp Stir fry sauce - or to taste ( I used a pad Thai sauce for this one)
DIRECTIONS:
Heat 1 tbsp on the avocado oil in a wok over medium heat.
Add the chorizo in and cook according to the package instructions until they are cooked through. Set aside in a bowl.
Meanwhile, boil some salted water in a pot for your noodles.
Add the other tbsp of oil in the same wok and add in your bok choy, onion, and peppers.
Sauté on medium heat for 5 minutes, then add the Green Mountain seasoning sauce.
At this point, add your noodles to the boiolinf water and cook until al dente. Make sure not to overcook them or they will turn to mush in the stir fry!
Let veggies cook about 5 more minutes until they have started to soften. Add the gochujang paste and stir to combine. Cook a few more minutes or until veggies shave softened. Then, add in the tomato and baby corn and stir to combine. Cool an additional 2 minutes.
Add the cooked chorizo back in as well as your drained, cooked noodles.
Mix everything together. Add your stir fry sauce. Mix again to combine.
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