1 pkg. wide rice noodles
Vegan chicken strips (or tofu)
Assorted vegetables of choice – I used broccolini, carrots, red bell pepper, onion
1 can baby corn, drained
handful basil, chopped
2 green onions, sliced, for garnish
Lime wedges, for garnish
For the Sauce:
Prepare rice noodles according to package directions, set aside.
In small bowl, combine sauce ingredients and set aside.
Stir-fry in a little oil the “chicken” pieces with a splash of soy sauce. Remove from wok.
Add a bit more oil and stir-fry veggies. Add “chicken” pieces, noodles and sauce. Toss to combine and cook for minute more to coat veggies and noodles. Garnish with sliced green onions and more chopped basil.
*I use the Gourmet Garden ginger paste in a tube found in the produce section