Vegetable Stir-Fry Noodles - GF, EF, DF, NF, OF - CF depends on type of pasta, 4 portions

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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 & 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 & 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 & sauté till mushrooms water starts to evaporate
¾ t          onion powder
½ t          smoked paprika
Salt & black pepper to taste
Add seasonings & 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 & 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 & stir till thickens.
Fold sauce, pasta & veggies all together & serve.
 
Green onion to garnish
Sesame seeds to garnish, if no allergies