Asian Vegetable Stir-Fry Noodles

Ingredients

• 8 oz noodles (linguine or rice noodles)
• 1 tbsp sesame oil
• 1/2 tbsp fresh ginger (grated, heaped)
• 3 cloves garlic cloves (minced)
• 7 oz fresh mushrooms (chopped, or 25 g dried (rehydrated in water))
• 1 large carrot (sliced)
• 1 whole red bell pepper (sliced)
• 1 medium zucchini (sliced)
• 3/4 tsp onion powder
• 1/2 tsp smoked paprika
• to taste salt and black pepper (to taste)
• 2 tbsp green onion (chopped, for garnish)
• 1 tbsp sesame seeds (for garnish)
• 2/3 cup vegetable broth (or water)
• 3 tbsp tamari or soy sauce (gluten-free or coconut aminos)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup (or more to taste)
• 1 tbsp cornstarch
• 1 pinch red pepper flakes (optional)

Instructions

1. 1

   Cook noodles of choice in salted water until al dente (do not overcook them).

   8 min
2. 2

   Meanwhile, heat oil in a skillet or wok and sauté ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning.

   7 min
3. 3

   To make the sauce, simply add all sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a mason jar (with a lid) and shake it.

   2 min
4. 4

   Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.

   1 min
5. 5

   Add the drained noodles and toss to combine. Cook for a further 1-2 minutes, taste it and adjust seasonings by adding more salt/pepper/tamari/sweetener, etc. if needed. If you like it creamier, add a few spoons of peanut butter!

   2 min
6. 6

   Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.

   1 min

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