Wednesday, October 24, 2012

Vegan and Gluten Free Chicken Curry Noodle Stir Fry

Finding yummy recipes that are Vegan friendly and Gluten Free are sometimes hard to come by. So today for lunch I decided to create a yummy fast lunch packed full of protein, fiber and veggies annndd you guessed it- GF and VG.

Ingredients: (serves 2 or one hungry veg head ;))
1/2 cup of preparedMung Bean Noodles
1/2 package of Organic Frozen Stirfry Vegetables
2 Garden Burger Chik'n Patties
1/2 cup of organic coconut milk (NSA)
2 tsp red curry paste
Several dashes of yellow curry, garlic, onion, ginger, salt and pepper spice. Measurements to suit your taste.

In a large skillet add a bit of olive oil and start stir frying your chicken patties. Once fully cooked cut up in pan and toss in noodles (heat for 1-2 min). Add in veggies and the rest of the ingredients and make sure your veggies are not frozen, heated all the way through. Stir fry the ingredients for about 5 minutes, place into bowl and enjoy!

Makes great left overs and fun to eat with chopsticks.

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