Epic Bowl Full of Veggie Stir Fried Noodles
Ingredients
- 4 noodle cakes
- 4 scallions, chopped (green and white parts separated)
- 6 garlic cloves, minced
- 1/2 cup low sodium tamari
- 2 teaspoons ginger-chili oil (recipe below)
- salt, as needed
- 1 tsp rice vinegar
- Mix veggies - use as much or as little as you like (I used carrots, baby bok choy, colored peppers and cabbage)
- 1 teaspoon oil (your choice of oil)
- 1 tablespoon toasted sesame seeds (optional)
- Recipe for ginger-chili oil
- 1/2 cup sesame oil
- 1 teaspoon chili flakes
- 1/2 inch piece ginger, grated
- Heat sesame oil in a small bowl (medium heat)
- Add the chili flakes
- Add the grated ginger
- Cook until the oil starts to sizzle. (The oil should be warm but not hot.)
- Turn off the heat
Preparation
Cook noodles according to package instructions. Drain and set aside. ? Heat oil in a deep skillet. Add garlic, and reduce the heat. Add the white part of the scallion. Keep stirring for about a minute
Add all of the veggies
Add salt
Add the chili oil (you may add more if you prefer your noodles more spicy.)
Add your low sodium tamari and rice vinegar. ? Keep stirring the veggies for another 4-5 minutes
Add the cooked noodles. Toss all of the contents in the pot until well combined. ?Add the green parts if the scallions. Toss again
Turn off the heat. Sprinkle 1 tablespoon toasted sesame seeds (optional)
