This veggie stir fry can be prepared several different ways and with your preference of noodles and vegetables. If you follow a WFPB diet, use veggie broth to stir fry instead of oil. If you are used to using oil, I would suggest using toasted sesame seed oil. To make my veggie noodles, I use a Microplane spiral cutter (picture included at the bottom of this post).
Ingredients:
Spinach rice noodles (1/2 package from Whole Foods)
2 large zucchinis
1 large carrots
2 cloves of garlic, smashed and diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 large red onion, diced
1 cups of snow peas
1 cup white, sliced mushrooms
sesame seeds to taste (I use between 1/8 - 1/4 cup)
either 1/2 cup veggie broth or 1 Tbsp of toasted sesame seed oil for the stir fry (depending on your diet and tastes)
*Bragg Liquid Amino (optional) to taste (I use about 1/8 cup)
2 handfuls of cilantro, chopped
1/2 cup green onions, chopped
sprouts of your choice to top it off
Directions
1. Boil the spinach rice noodles for 14 minutes, drain, and immediately cool with cold water in the strainer.
2. Spiral cut the zucchinis and carrots and set aside.
3. Heat your veggie broth or oil in a large sauce pan. Once hot, sauté the garlic, sesame seeds, red onion, and bell peppers. Sauté until tender (~5-7 minutes)
4. Add in the zucchini and carrot noodles, as well as the snow peas and mushrooms. Saute for another 5-7 minutes until tender. You could add some Bragg Liquid Amino while you saute if you want additional flavor.
5. Remove from heat and mix in gently with the cold, drained spinach rice noodles.
6. Mix in the chopped cilantro.
7. Add the green onions and sprouts of your choice on top it off.
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| Microplane Spiral Veggie Cutter |
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| Spiral Cut Zucchini Noodles |
