Part of my New Year’s goals were to start cooking, and eating, items outside of my comfort zone. When I saw the rice noodles were gluten free, I decided to try them. Noodles and veggies, I mean how terrible could that be, right?
It came so tasty! I added the scallops, but if you omit them, this dish easily becomes vegan. If there are leftovers, take the scallops out and the noodles and veggies reheat really well to make a great lunch in the next day.
1 small zucchini
7 ounces Thai Kitchen stir-fry rice noodles
4 tablespoons Tamari gluten free soy sauce
2 tablespoons vegetable oil
8 ounces bay scallops
Bring a pot of water to a boil. Remove from heat and put your noodles in the hot water. Let stand 10 minutes or until noodles are soft. Drain the noodles and rinse with cold water.
Julienne the carrot, zucchini and onion.
Heat the vegetable in oil in a deep pan. Add the scallops and vegetables.
Cook for about 2 minutes and then add in the noodles.
Stir in the soy sauce and cook until the noodles are soft and the scallops are cooked — about 5 minutes.
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