Astara E. Edmonds
Updated: Mar 31, 2020
Use what you have on hand. Variations of veggies makes this recipe versatile.
Makes 2-3 Servings
1 Tbsp. tahini or nut butter
2-3 Tbsp. Braggs liquid aminos or soy sauce
1 Tbsp. fresh grated ginger or ½ tsp ground
2 cloves garlic, minced
1/4 cup water
Mix and set aside.
1 1/2 cup cabbage, chopped
1 large stalk dinosaur kale or variations
1 carrot, sliced thin
1 celery, sliced diagonal
4 crimini or white mushrooms, sliced
1 small red or green pepper, sliced
1/3 cup sweet onion, sliced
1 cup broccoli or cauliflower, chopped
cilantro, to taste (optional)
1/2 box rice noodle sticks (6-8 oz.) or variations
1-2 Tbsp. Avocado oil or variations
1 Tbsp. Sesame oil (optional)
1/2 c water
For rice noodles, soak in hot water or precook about 10 minutes and drain. For other noodles, precook and drain.
In a Wok or high sided sauce pan, heat oils.
Add all veggies and water. Cover and stir fry until veggies are tender, stirring often.
Add sauce and noodles and heat through. Makes 2-3 servings.
Add 1/4 cup green peas near the end to not overcook.
Add 1 tsp. sesame seeds.
Add 1 tsp. Tobasco sweet & spicy hot sauce or a sprinkle of red pepper flakes.
Use any variation of greens such as spinach, chard, beet greens, curly kale.
Eliminate noodles and serve over brown rice.