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Vegetable Stir-Fry Noodles
by elavegan

For The Pan:
eight oz (225 g) linguine e.g. linguine or rice noodles (*see notes)
1 tbsp (sesame) oil
1/2 heaped tbsp recent ginger grated
3-Four garlic cloves minced
7 oz (200 g) recent mushrooms chopped or 25 g dried (rehydrated in water)
1 massive carrot finely chopped
1 pink bell pepper finely chopped
1 medium zucchini finely chopped
3/Four tsp onion powder
1/2 tsp smoked paprika
Salt and black pepper to style
Inexperienced onion to garnish
Sesame seeds to garnish
2/Three cup (160 ml) vegetable broth or water
3-Four tbsp tamari or soy sauce, (GF) or coconut aminos
2 tbsp rice vinegar
2 tbsp maple syrup or extra to style
1 tbsp cornstarch
1 pinch of pink pepper flakes elective


Cook dinner noodles of alternative (see notes) in salted water till al dente (don’t overcook them).
In the meantime, warmth oil in a skillet or wok and sauté ginger and garlic over medium warmth for about 2 minutes, stirring often. Add mushrooms, carrot, pink pepper, zucchini, and spices and sauté for about 5 minutes or till the veggies are softened, stirring often. You possibly can add a splash of water or veggie broth to keep away from burning.
To make the sauce, merely add all sauce substances (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and pink pepper flakes) to a medium bowl and stir with a whisk. Alternatively, add the sauce substances to a mason jar (with a lid) and shake it.
Pour the sauce into the pan and produce the combination to a simmer. Let simmer for about 1 minute.
Add the drained noodles and toss to mix. Cook dinner for an extra 1-2 minutes, style it and alter seasonings by including extra salt/pepper/tamari/sweetener, and many others. if wanted. In case you prefer it creamier, add a number of spoons of peanut butter!
Garnish with inexperienced onions (scallions) and sesame seeds, serve, and revel in! Retailer leftovers lined within the fridge for as much as Three days.

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