A vegan, full of flavors, Asian style, easy-to-make, recipe for stir-fry lovers. Suitable for anyone who is dealing with Crohn's, Ulcerative colitis, IBS , Gastritis, Diverticulitis and preventing Sibo relapse.
Ingredients:
1/2 a packet of white rice noodles,
1/2 a package of organic tofu cut into cubes,
1 carrot, peeled and sliced into thin strips
1 zucchini, peeled and sliced into thin strips
1 white onion (only if tolerated) sliced into thin strips,
2 tbsps of soy sauce,
1/2 a cup of milk/coconut cream,
a spoonful of sesame sauce,
a teaspoon of coconut oil
Spices: a teaspoon of turmeric, oregano, and coriander.
Instructions:
Add tofu cubes and fry for 5-8 minutes, until they become golden.
Add the partially cooked zucchini and carrots.
Add the soy, coconut milk and all the spices.
Stir-fry everything together for about 10 minutes.
Turn off the heat and add the sesame oil.
In a separate pot, boil the noodles until ready and add them to the stir-fried vegetables.