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.
Preparation Note
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.
Ingredients
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
Sauce
¼ cups
coconut aminos
¼ cups
water
1 tablespoons
coconut vinegar
1 inches
fresh ginger
finely grated
2 teaspoons
arrowroot powder