In honor of the UN announcing 2016 to be The International Year of Pulses, we whipped up this colorful rice noodle green pea stir-fry. You may be wondering, “what exactly are pulses, and why are we celebrating them?” Well, pulses are a family of legumes that includes lentils, beans, dry peas and chickpeas. They are a rich source of plant-based proteins and amino acids for people around the world, and can be incorporated into meals in so many fun and creative ways.
Along with protein, pulses are rich in fiber, vitamins and minerals like folate, iron, and potassium. Just one cup of cooked pulses gives you over half of the fiber you need for an entire day! They are rich in soluble and insoluble fiber, both of which offer endless health benefits ranging from weight management to improved digestion.
The best part is that they won’t break the bank- pulses are easily accessible to communities in different parts of the world. They are also amazing for our environment- pulses use a fraction of the water other protein sources use! They enrich our soil, which results in crops with improved nutrient profiles.
So basically, you need to be eating your pulses! Which brings us to this week’s recipe. This stir-fry is packed with flavor, and the green peas add that fullness factor (thank you protein!) Make sure you have a spiralizer handy, to make the carrot noodles for this dish. For the whole green peas, cook as per package instructions until tender. After all your pre-prep is done, you’ll have a beautiful and savory stir-fry ready in less than 10 minutes!
Make sure to let us know in the comments below how this recipe turned out for you! Are you a pulse fan? Let us know in the comments below what your favorite pulses are. You can learn more about pulses and take the Pulse Pledge. Xo
- • 6 ounces rice noodles
- • 1 medium carrot
- • 1 cup snow peas
- • 1 cup shitake mushrooms
- • 3/4 cup cooked whole green peas*
- • 1/4 red onion, chopped
- • 3 cloves of garlic, mined
- • 2 tablespoons of Thai red curry paste
- • 1 tablespoon of ginger
- • 1 tablespoon of soy sauce
- • 1 tablespoon of sesame seed oil
- • In a pot, bring 5 cups of water to a boil. Cook your 6 ounces of rice noodles for 5 minutes or until tender.
- • Once cooked, drain and rinse under cool water. Set aside.
- • Spiralize 1 medium carrot and set aside.
- • In a pan, heat sesame seed oil and sauté garlic, ginger, and onions.
- • Add 2 tablespoons of red curry paste to the pan. Cook for 1-2 minutes.
- • Add mushrooms, snow peas, cooked noodles, whole green peas, soy sauce, and spiralized carrots.
- • Using a fork and spoon, mix ingredients well.
- • Cook on medium heat for 5-7 minutes. Enjoy!
- *To cook whole peas, soak for 6-8 hours (in fridge, in enough water to fully cover peas). Drain soaking water. For every cup of dry peas, use two cups new water (to cook), bring to a boil and then simmer for 35-40 minutes or until peas are tender. Drain any excess water if necessary.