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This is feeding: 4 people
Ingredients
- 4 Noodle Cakes
- 4 Scallions green and white parts seperated and chopped
- 6 cloves Garlic minced
- 1/2 cup Low-sodium Tamari
- 2 tsp Ginger Chili Oil
- Salt to taste
- Carrots chopped
- Baby Bok Choy chopped
- Bell Peppers chopped
- Cabbage chopped
- 1 tsp Oil
- 1 tbsp Toasted Sesame Seeds optional
Ginger Chili Oil
- 1/2 cup Sesame Oil
- 1 tsp Chili Flakes
- 1/2 inch Ginger grated
Instructions
Ginger Chili Oil
- Heat sesame oil in a small bowl at medium heat.
- Add the chili flakes and grated ginger.
- Cook until the oil starts to sizzle. Oil should be warm but not hot. Turn off the heat.
Noodles
- Cook noodles according to package instructions. Drain and set aside.
- Heat oil in a deep skillet. Add garlic, and reduce the heat. Add the white part of the scallion. Keep stirring for about a minute.
- Add whatever veggies that you like, salt and chili oil. Add more if you prefer your noodles to be more spicy.
- Add your low sodium tamari and rice vinegar.
- Keep stirring the veggies for another 4-5 minutes.
- Add the cooked noodles. Toss all of the contents in the pot until well combined.
- Add the green parts of the scallions. Toss again.
- Turn off the heat. Sprinkle 1 tablespoon toasted sesame seeds
Notes
You can add whatever vegetables you have at the moment. Cauliflower, broccoli and green beans tastes so good in this stir-fry as well.