Hoisin Noodle Vegetable Stir-Fry
Ingredients
- Zucchini
- Jalapeño
- Eggplant
- Cauliflower
- Mushroom
- Green pea noodles
- Cashews
- Green beans
- Fresh garlic
- Red pepper flakes
- Soy-free hoisin sauce
- Coconut aminos
Preparation
Chop all vegetables into bite-sized pieces.
Heat a large skillet or wok over medium-high heat with a small amount of oil if desired.
Add harder vegetables like cauliflower and eggplant first, stir-frying until they begin to soften.
Incorporate softer vegetables such as zucchini, green beans, and jalapeño, continuing to stir-fry.
Add green pea noodles and cashews to the pan.
Stir in fresh garlic, red pepper flakes, soy-free hoisin sauce, and coconut aminos.
Cook until all ingredients are well combined and heated through.
Remove from heat and serve immediately.
Notes
This dish is vegan, alkaline-friendly, and suitable for weight loss or low-FODMAP diets if adjusted.
Adjust the spiciness by varying the amount of jalapeño and red pepper flakes to taste.
