Noodle and vegetable stir-fries are easy to prepare for busy weeknight dinners. Many different vegetables can be added, such as thinly sliced green cabbage, chopped bok choy, chopped celery, and chopped zucchini. I have added cooked mung beans to this stir-fry for a source of easily digested soy-free plant-based protein. The sauce here is soy-free as well, however, if you are fine with soy products then replace the coconut aminos with an equal amount of wheat-free tamari.
Ingredients
12 ounces
brown rice spaghetti noodles
cooked al dente
2 tablespoons
avocado oil
1 medium
sweet onion
chopped
2 cups
chopped
broccoli
2 cups
sugar snap peas
4 ounces
white button mushrooms
sliced
3 cloves
garlic
crushed
2 cups
cooked
mung beans
Sauce
¼ cups
coconut aminos
¼ cups
water
1 tablespoons
coconut vinegar
1 inches
fresh ginger
finely grated
2 teaspoons
arrowroot powder
