Quick rice noodles with tofu, savoy cabbage, sprouts, scallions and mango.  For this meal, I modified the Rice Noodle and Vegetable Stir-Fry recipe found at The Daily Green. 

My cooking notes:  I used twice the amount of cabbage and sprouts and substituted mango for lychees - do try lychees if they are available, they're wonderful in the dish!  I opted for a light oil instead of coconut oil, half the soy sauce for me, to reduce the sodium, and less molasses.  A good squeeze of lime over top added a burst of fresh flavor.  A bit of cilantro would be a nice touch.

What I like about this recipe:  The noodles take just four minutes to reconstitute in boiling water, which I use an electric kettle for.  Quick and easy!  The stir-fry itself takes just a few minutes and didn't get the kitchen over-heated.  It's an easy to make meal that tastes light, yet is filling.  I'm sure this recipe, and variations I have in mind, will be going into our summer meal rotations.

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Comments (5)

celine 

that looks so refreshing! way to go Cassie.

July 07, 2008 | website

Katy  

That stirfry looks scrumptious! I've been meaning to try rice noodles, and this recipe is the perfect excuse!

July 08, 2008 | website

Cassie 

Hello Celine! It was refreshing and so simple. Just the kind of meal I've been craving for summer! Katy, give 'em a try! You know, it's funny, I never used to like those super skinny rice noodles until I discovered how good they can be in stir-fries. Thanks for your comment!

July 08, 2008 | website

Syrie 

Looks delicious and very healthy. I love the idea of lychees. I use them in a red duck curry that I make and I add pineapple too.

July 09, 2008 | website

Duckey 

Stir-frys are a firm favourite of mine - they are quick - easy and very healthy!

July 28, 2008 | website

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