Ayurvedic Noodle Bowl Stir Fry

by Kim Rioux

This nourishing dish harmonizes the principles of Ayurveda with the convenience and flavor of a quick stir fry. Designed to balance the Pitta Dosha, which is most prominent in the summer months, this recipe combines fresh vegetables, wholesome noodles, and aromatic spices to create a meal that is as balancing as it is delicious.

This meal tends to be light and easy to digest which is great for summertime Agni (digestive fire), which tends to be lower when it is hot and humid outside. Perfect for a mindful lunch or a rejuvenating dinner.

Ingredients

Serves 1

• 2 oz rice noodles

• ¼ cup chopped fresh fennel 

• 1 medium celery stalk 

• 1 small raw beet 

• 2 teaspoons ground CCF (cumin, coriander, fennel) spice blend

• 1 teaspoon coriander powder

• ½ teaspoon turmeric 

• 2 teaspoons avocado oil 

• Coconut aminos

• Squeeze of lime

Instructions:

1. Heat the oil in a saute pan on medium heat. Add the spices, cook until the spices are fragrant. 

2. Add the chopped vegetables. Cook for about 10-15 minutes until the vegetables turn soft.
   (you may need to add some water, 1 tsp at a time, to the pan or more cooking oil to prevent burning. Set aside. 

3. Boil water per package instructions on rice noodles. Drain and rinse. 

4. Add rice noodles to vegetable stir fry. Stir to combine and heat up as needed to a moderate temperature. (Doesn’t need to be too hot - warm is fine.) 

5. Transfer to a dish. Add a squeeze of lime and add coconut aminos to taste (about ¼ to ½ teaspoon).