Vegetable Noodle Stir Fry
by: claire cary
This vegetable noodle stir fry has sautéed vegetables like broccoli and asparagus, and perfectly cooked rice noodles. It's vegan, gluten free and easy to make!
Ingredients
- 12 ounces brown rice noodles
- 2 tablespoons oil
- ¼ cup diced green onion
- 4 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 2 cups chopped broccoli
- 2 large carrots diced
- 1 bell pepper sliced or diced
- 1 cup edamame
- ¼ cup vegetable broth
- ⅓ cup low sodium tamari or soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon sriracha
- 2 tablespoons tahini
Instructions
- Bring a large pot of salted water to a boil and cook noodles according to package instructions.
- Heat a pan with the oil and add the green onion, garlic, ginger and saute until the garlic is just golden brown.
- Add the chopped broccoli, edamame, carrots, bell pepper and vegetable broth. Let saute for 5-7 minutes, covering halfway or until broccoli is fork tender.
- Add in all remaining ingredients (aside from the scallions) and the cooked noodles. Simmer for 5 minutes to allow the noodles and veggies to absorb the flavors.
- Garnish with chopped cilantro, red pepper flakes and sesame seeds if desired.
Notes
You can use virtually any vegetables you like. Cauliflower, cabbage, bell peppers, bean sprouts are all delicious.
You can swap the tahini for peanut butter for a different flavor profile.
Serving: 1bowl / Calories: 507kcal / Carbohydrates: 61g / Protein: 20g / Fat: 22g / Fiber: 10g
