gluten free | vegetarian | dairy free | egg free | vegan
30 minutes or less
What You’ll Need:
4oz rice noodles
1/2 red onion, minced
2 Tbsp fresh ginger, minced
1 pint mushrooms, any variety, sliced
1 Tbsp sesame oil
1 Tbsp peanut oil
1/4 tsp sea salt
1 bag (about 1 1/2c) sugar snap or snow peas
1/2 bag broccoli slaw
1 sweet bell pepper, any color, sliced
2 Tbsp Tamari
1 tsp raw sugar
For Serving:
sesame seeds
OPTIONAL: 2 Tbsp Sriracha
Bring a medium pot of lightly salted water to a boil for the pasta. Cook noodles according to package instructions.
While water boils, heat oils & salt in a in a large frying pan or Wok. Add onion & ginger & mushrooms, cooking until aromatic.
Add remaining ingredients to frying pan (except for sesame seeds!) Toss to coat.
Sauté for 8-10 minutes (longer if you prefer less al dente veggies)
Divide noodles & stir fry equally into 2 bowls. Sprinkle with sesame seeds just before serving.
Serves 2.