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Gluten and Dairy Free Stir Fry with Rice Noodles Recipe Video
|Broccoli florets||1 Cup (16 tbs)|
|Mushroom||1 Cup (16 tbs), sliced|
|Bean sprouts||1 Cup (16 tbs)|
|Red onion||1 Cup (16 tbs), sliced|
|Rice noodles||2 Cup (32 tbs)|
|Grapeseed oil||2 Tablespoon|
|Sesame seed oil||1 Teaspoon|
|Red bell pepper||1 Cup (16 tbs), sliced|
|Carrot||1 Cup (16 tbs), julienned|
|Green onion||1 Cup (16 tbs), sliced|
|Garlic||1 Tablespoon, sliced|
|Ginger||1 Tablespoon, sliced|
|Red chili flakes||1 Teaspoon|
|Turkey||1 Cup (16 tbs), sliced|
|Fine cornmeal||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
Calories 2414 Calories from Fat 1263
% Daily Value*
Total Fat 143 g219.6%
Saturated Fat 19.7 g98.7%
Trans Fat 0 g
Cholesterol 86.4 mg
Sodium 494.4 mg20.6%
Total Carbohydrates 237 g79.1%
Dietary Fiber 19.1 g76.2%
Sugars 15.9 g
Protein 48 g96.6%
Vitamin A 343.8% Vitamin C 355.2%
Calcium 18.5% Iron 47%
*Based on a 2000 Calorie diet
1.Dredge the turkey strips in the cornmeal.
2.In a pre heated non-stick wok, pour vegetable oil and heat. Fry the turkey strips. Remove and drain. Set aside.
3.In a pot, drop the rice noodles. Pour enough boiling water to cover the surface. Cover and leave to stand for 10 minutes. Drain and rinse with cold water.
4.Degrease wok used to fry turkey, heat grapeseed oil and sesame oil and stir fry the ginger, garlic and chili for a minute.
5.Drop the other vegetables. Saute for 2- 3 minutes.
6.Turn off heat and cover and let it stand for some time.
7.Before serving, add in the bean sprouts and the green onions.
8.Mix in the drained and refreshed rice noodles.
9.Top with the fried turkey strips and serve.