Ingredients

• 8 ounces rice sticks
• 4 leaves from large head of bok choy (1 cup chopped)
• 4 celery stalks
• 1 large carrot
• 1 medium onion
• 5 garlic cloves
• 4 tablespoons coconut aminos
• 3/4 cup unsalted beef or vegetable broth
• 2 teaspoons Sriracha chili sauce
• 1 teaspoon corn starch
• 3 tablespoons canola oil
• 1 teaspoon sesame oil
• 1 green onion

Preparation

1. Prepare rice sticks according to package instructions (typically cover sticks with cold water for 20 minutes and then separate).
2. Slice the bok choy, celery and carrot into thin slices. Dice the onion; mince the garlic.
3. In a small bowl, combine coconut aminos, broth, chili sauce, garlic and corn starch.
4. Heat a pan over medium-high heat and add canola and sesame oils. Add the diced onion and cook until translucent. Add the bok choy, celery and carrot slices and stir-fry until tender crisp.
5. Add sauce to cooked vegetables and stir to combine.
6. Once the rice sticks have softened, separate the noodles and add to pan with sauce and vegetables. Stir all to combine.
7. Let sit 15 minutes prior to serving for flavors to fully develop.
8. Slice green onion and sprinkle on top to garnish before serving.

Helpful hints

• Rice sticks are also known as rice noodles.
• You can substitute soba, udon, vermicelli or spaghetti for rice noodles. Prepare according to instructions instead of soaking.
• Add tofu, shrimp or chicken to make a meal.
• Coconut aminos replace soy sauce or tamari in this recipe to keep sodium lower.