My husband and I rarely eat out. I don’t like risking gluten contamination, because minuscule crumbs induce flu-like symptoms that last a couple days. It’s not not worth it. However, we have found some trusted restaurants that cook everything separately for people who have a gluten allergy.
Gillie’s in Blacksburg is one of the trusted few, and my favorite meal there is a veggie stir-fry with peanut sauce and brown rice. It comes with lots of different veggies, but I always ask for extra broccoli.
When my husband whipped up this stir-fry with rice noodles, broccoli and peanut sauce the other day, I had to have a little bowl even though I’d already eaten lunch. One bite in I knew it’d be one of our new go-tos when we don’t feel like spending hours in the kitchen. It’s delicious–and a healthy alternative to chinese takeout.
3 cups broccoli
¼ cup vegetable oil or sesame oil
1 package maifun noodles
9 ounces premade peanut sauce (we like Annie Chun’s Thai Peanut Sauce) or some of your own!
red pepper flakes to taste
1. In a wok, heat the vegetable oil on medium high heat.
2. Stir fry the broccoli until tender.
3. In the meantime, cook the maifun noodles to package directions. The noodles we use only require soaking in hot water for 8 minutes.
4. Add the noodles and sauce to the broccoli and heat everything through. Serve.
Optional: You can add chopped peanuts for garnish if you’d like an additional crunch. Sprinkle with red pepper flakes for a little heat.