Freedom Friday: Rice Noodles and Mushroom Stir Fry

October 25, 2013

Friday nights call for delicious dinners. Just because you have food allergies does not mean you should feel limited in terms of choices; maybe in terms of specific foods, but there always seems to be a way to work around that. I made a spin on an old classic last week and I think it deserves to be shared (even though I wanted to be selfish with this incredible recipe…hmph) with my loyal Freedom Friday crew.

I recently stumbled upon the beauty of rice noodles. These guys are wheat-free and if organic, free of any GMOs and artificial nasties. They are so versatile and can be used in recipes from your favorite linguini dish to an awesome Asian noodle soup. I chose to stir-fry them with some delicious mushrooms and kale. I made the right choice. The only requirement is you must eat these with chopsticks. I mean if you are really chopstick-challenged like I am I suppose you can use a fork but chopsticks with noodle stir-fry feels more authentic and we like authenticity around here, don’t we? Yeah!

Anyway, here is a slammin’ Friday night meal that you can share with another person–if you must. Enjoy and Happy Friday!

 Rice Noodles and Mushroom Stir Fryphoto-1 (2)

1 package (8 oz.) pad thai rice noodles– Annie Chun’s is a great gluten-free brand

2 cups raw kale, chopped

2 cups button mushrooms, chopped roughly, you can slice the stems and use them as well

2 cloves garlic minced

1 tbsp. sesame seeds

1 tsp. ground cayenne pepper

2 cups hot water

2 tbsp. coconut oil


Soak noodles in hot water for about 5-10 minutes until they are soft and malleable

Heat oil in cast iron pan on medium heat for about a minute until the bottom is coated

Add garlic to the pan and fry until browning, add mushrooms and fry until soft

Add noodles to the pan carefully and continuously stir so as to not let them burn

Add kale to the pan and stir frequently until kale shrinks a bit and lower the heat to lowest setting

Let sit in pan for a minute and thoroughly stir in sesame seeds and cayenne pepper

Remove from pan and serve in large bowls



*Photo note– I used tempeh in my stir-fry bowls because I do not have a soy allergy. I did not include the tempeh in the recipe because soy is listed as one of the seven most common food allergens.

Also on Freedom Friday: Easy Cast Iron Veggies

Cranberry Oatmeal Cookies

Korean Mung Bean Pancakes (Nok Doo Bin Dae Dduk)


Photo: Kate Coffey

Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.


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