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1-2-3 Veggie Stir Fried Noodles

Ingredients
  

  • About 300-400 grams of fresh thick Chinese wheat noodles or any noodle you like
  • 2 tbsp grapeseed oil
  • 2 cloves cloves garlic minced
  • 6-8 mushrooms sliced thinly
  • 1 red pepper julienned
  • 1 carrot julienned
  • Big handful of snow peas ends removed
  • 3-4 cups baby spinach

For the Sauce

  • 2 tbsp low sodium tamari or coconut aminos
  • 2 tsp sugar or coconut sugar
  • 1 tsp freshly grated ginger
  • ½ tsp Asian hot sauce I use sriracha
  • A little water to swish in the empty sauce bowl once the sauce had been poured into the stir-fry

Instructions
 

  • In a small bowl mix together all the sauce ingredients, set aside.
  • If you are using Chinese Miki Precooked Noodles:  Unwrap the noodles and place in a bowl with warm water.  Using your fingers, loosen them so that they separate, be gentle.  Bring a pot of water to boil and boil the noodles for 1-2 minute.  Drain and rinse, set aside.  They do not need to be freshly cooked when you stir fry them (see step 4).
  • In a wok or large fry pan, heat oil, add the garlic and sauté for less than 30 seconds.  Add the mushrooms, sauté for 2-3 minutes, add the peppers, sauté for 2 minutes, add carrots, sauté for 1 minute.  Add the snow peas and spinach, sauté until the spinach is wilted.
  • If the noodles have cooled and are sticky, run hot water through them.  Add the cooked noodles, toss everything together. 
  • Add the sauce, swish a little water through the empty sauce bowl and add that to the stir-fry, toss until coated.  Serve immediately.