Vegetable Stir Fry
Ingredients
The stir fry
-
4
cups
cooked wide rice noodles
-
4
cloves
garlic, minced
-
2
cups
small cauliflower florets
-
1
cup
chopped carrots
-
1
tsp
salt
-
¼
tsp
ground pepper
-
2
cups
sliced mushrooms
-
1
cup
chopped cabbage
-
1
cup
chopped kale
-
optional
dehydrated garlic
The sauce
-
⅓
cup
tamari
-
2
tbsp
coconut palm sugar
-
1
tbsp
sambal oelek
-
2
tbsp
rice wine vinegar
-
1
tbsp
cornstarch
-
1
tsp
fish sauce
-
2
tbsp
avocado or sesame oil
Instructions
- Whisk the sauce ingredients together and set aside.
- Prep the noodles by soaking them in boiling water according to package instructions, then drain and mix with sesame oil.
- Heat oil in a large frying pan over medium-high heat and add minced garlic, cooking until fragrant.
- Add cauliflower and carrots, season with salt and pepper, and sauté until slightly tender.
- Add mushrooms and sauté until tender, then add cabbage and kale to wilt.
- Add cooked noodles and stir fry sauce, tossing gently until everything is coated and warmed through.
Nutrition Facts (estimated)
Servings
4
Calories
231
Total fat
7.6g
Total carbohydrates
36.4g
Total protein
6g
Sodium
2875.4mg
Cholesterol
0mg
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