A weeknight noodle stir fry in coconut oil is one of the fastest seed oil free meals possible. Fifteen minutes from cold pan to table, entirely flexible on vegetables, completely adaptable to whatever protein or no protein you have. The coconut oil handles the high heat of a proper stir fry without smoking acridly, and its subtle fat flavour does not compete with the fish sauce and coconut aminos.
Coconut Oil Noodle Stir Fry Recipe
Ingredients
- 300g dried rice noodles, soaked in boiling water 8 minutes, drained
- 3 tbsp refined coconut oil
- 4 large eggs
- 1 head broccoli, cut into small florets
- 1 large red pepper, sliced
- 200g snap peas or snow peas
- 4 garlic cloves, minced
- Sauce: 2 tbsp coconut aminos, 1 tbsp fish sauce, 1 tsp sesame oil
- Lime wedges and sliced chilli to serve
Method
- Mix the sauce ingredients. Set aside.
- Heat the coconut oil in a wok over the highest heat until smoking.
- Add the broccoli and pepper. Stir-fry for 3 minutes until beginning to char at the edges.
- Add the snap peas and garlic. Toss for 1 minute.
- Push everything to the sides. Crack the eggs into the centre. Scramble quickly and fold into the vegetables.
- Add the drained noodles. Pour the sauce over everything. Toss for 2 minutes until everything is evenly coated.
- Serve immediately with lime wedges and sliced chilli.
Is this seed oil free?
Yes. Refined coconut oil is a fruit oil. Coconut aminos contains no seed oils.
Can I add protein?
Yes — shrimp, chicken strips, tofu, or beef all work. Add before the vegetables and cook through first.
Why refined coconut oil?
Refined has a neutral flavour and high smoke point (450°F). Unrefined coconut oil would compete with the Asian sauce flavours.
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