Vegetable Stir-Fry Noodles - GF, EF, DF, NF, OF - CF depends on type of pasta, 4 portions
Vegetable Stir-Fry Noodles
GF, EF, DF, NF, OF - CF depends on type of pasta
4 portions
8 oz Café Chocolade pasta or rice noodles
Cook and set aside
2 T (sesame) or oil of choice
½ T fresh ginger grated
3-4 garlic cloves minced
Sauté in oil, don’t color the garlic, just a couple minutes
1 large carrot thinly sliced
2 add carrots and just mix in
7 oz fresh mushrooms sliced, try not to use button or portabella
1 red bell pepper sliced
1 medium zucchini sliced
Or any other veggie as you wish
Add 8 oz Tofu diced if you wish
Add veggies and sauté till mushrooms water starts to evaporate
¾ t onion powder
½ t smoked paprika
Salt and black pepper to taste
Add seasonings and taste, adjust seasonings if needed
Sauce:
⅔ c vegetable broth or water
3-4 T tamari or soy sauce, (GF) or coconut aminos
2 T rice vinegar
2 T maple syrup or more to taste
Mix together and set aside
1 T cornstarch
Whisk cornstarch with ¼ c of above liquid
1 pinch of red pepper flakes, optional
Bring broth to a light boil, add cornstarch mix in and stir till thickens.
Fold sauce, pasta and veggies all together and serve.
Green onion to garnish
Sesame seeds to garnish, if no allergies
