Angie's Chia Noodle and Veggie Stir Fry

Angie's Chia Noodle and Veggie Stir Fry

IG Handle: @indulgeyourinnerfoodie


Serves: 4

  • 1 package Perfect Earth Organic Chia Pad Thai Rice Noodles
  • 12 ounce package of frozen Mexican style veggies (Cauliflower, broccoli, onions, and red peppers) Thawed
  • 1 Tablespoon coconut oil
  • 1 teaspoon McCormick Montreal Steak Grill Mates
  • 1 medium pieces of dried candied mango cut into match sticks
  • Optional: 16 ounces grilled chicken
  • 1/4 cup chopped fresh cilantro (optional)


  1. Cook the Chia pasta according to the package directions for 6 minutes and rinse in cold water immediately. (You want the pasta al dente and rinsing it quickly will stop the cooking process.)
  2. Drain the pasta and turn out on a lint free dish towel to dry a bit. In a medium skillet melt the coconut oil over medium heat, toss the thawed veggies in the coconut oil and allow to cook through.
  3. When the veggies have started to slightly brown and are tender (about 10 minutes) toss in the cooled noodles and cook another 3-5 minutes until the noodles are heated through and are slightly browned.
  4. Remove from the heat and stir in the Montreal Steak seasoning. If you want to add the chicken, you can fold it in now.
  5. Top each serving with the candied mango matchsticks. Serve warm.

Chia Noodle and Veggie Stir Fry


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  • Richard Blossom