Vegetable Stir-Fry Noodles
Ingredients
For the pan
- 8 oz (225 g) linguine (e.g. linguine or rice noodles)
- 1 tbsp sesame oil
- 1/2 heaped tbsp fresh grated ginger
- 3-4 minced garlic cloves
- 7 oz (200 g) fresh chopped mushrooms or 25 g dried mushrooms (rehydrated in water)
- 1 large finely chopped carrot
- 1 finely chopped red bell pepper
- 1 medium finely chopped zucchini
- 3/4 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Green onion for garnish
- Sesame seeds for garnish
Sauce
- 2/3 cup (160 ml) vegetable broth or water
- 3-4 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
- Pinch of red pepper flakes (optional)
Preparation
Cook noodles of choice in salted water until al dente without overcooking
Heat oil in a skillet or wok over medium heat
Sauté ginger and garlic for about 2 minutes, stirring frequently
Add mushrooms, carrot, red bell pepper, zucchini, onion powder, and smoked paprika
Sauté the vegetables for about 5 minutes until softened, stirring frequently
Add a splash of water or vegetable broth to prevent burning if needed
Make the sauce by combining vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes in a bowl and stirring with a whisk, or shaking in a mason jar
Pour the sauce into the pan and bring to a simmer
Simmer for about 1 minute
Add the drained noodles and toss to combine
Cook for an additional 1-2 minutes
Taste and adjust seasonings with salt, pepper, tamari, or sweetener as needed
For a creamier sauce, add a few spoons of peanut butter
Garnish with green onions and sesame seeds
Serve immediately
Notes
Store leftovers covered in the fridge for up to 3 days
