Stir-Fried Noodles with Mung Beans and Vegetables
Noodle and vegetable stir-fries are easy to prepare for busy weeknight dinners. Many different vegetables can be added, such as thinly sliced green cabbage, chopped bok choy, chopped celery, and chopped zucchini. I have added cooked mung beans to this stir-fry for a source of easily digested soy-free plant-based protein. The sauce here is soy-free as well, however, if you are fine with soy products then replace the coconut aminos with an equal amount of wheat-free tamari.
You'll need to have cooked and cooled mung beans ready to go before making this recipe. Mung beans don't need to be soaked and they cook quickly. Follow this recipe for cooking the mung beans.
12 ounces brown rice spaghetti noodles cooked al dente
2 tablespoons avocado oil
1 medium sweet onion chopped
2 cups chopped broccoli
2 cups sugar snap peas
4 ounces white button mushrooms sliced
3 cloves garlic crushed
2 cups cooked mung beans
¼ cups coconut aminos
¼ cups water
1 tablespoons coconut vinegar
1 inches fresh ginger finely grated
2 teaspoons arrowroot powder