Yield: 2
Sesame Garlic Vegetable Stir Fry with Noodles
A tasty and healthy take on Chinese take out, this dish combines sauteed veggies, noodles and the perfect blend of spices for a dish that will not disappoint.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 4 oz chickpea pasta
- 2 cups shredded cabbage and carrots
- 4 oz mushrooms, sliced
- 1/2 red bell pepper, diced
Sauce
- 1 tbsp sesame oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp tamari
- 2 tbsp maple syrup, pure
- 2 tbsp peanut butter, all natural
- 2 tbsp rice vinegar
- 1/2 tbsp Sriracha, optional
- 1 tbsp olive oil
Instructions
- Cook pasta according to package, a few minutes less than directed for al dente pasta.
- While pasta is cooking, add olive oil to large pan over medium high heat. Cook the cabbage, mushrooms and bell pepper until tender.
- Once pasta is drained, add noodles to the vegetable mix and stir with tongs to combine.
- All all sauce ingredients to a medium bowl and whisk. Pour the sauce over the noodles and vegetables, and allow to simmer for 2 minutes.
- Optional: Garnish with scallions and toasted sesame seeds or cool in the fridge and allow to continue marinating.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 547Total Fat: 26gSaturated Fat: 4gUnsaturated Fat: 18gSodium: 243mgCarbohydrates: 67gFiber: 13gSugar: 32gProtein: 22g
