Serve this quick and easy vegan main dish with a simple napa cabbage salad. Use any variety of noodles that fits your diet. Here I am using organic brown rice noodles. The key to stir-fried noodles is to cook them al dente and let them completely cool before adding them to the stir-fry. I like to rinse them in the colander with icy cold water for a while to stop the cooking and cool them off, then toss them in a little avocado oil (while still in the colander) to prevent the noodles from sticking together.
Ingredients
12 ounces
brown rice spaghetti noodles
cooked al dente
Tempeh
8 ounces
tempeh
cubed
2 tablespoons
wheat-free tamari
1 tablespoons
brown rice vinegar
2 teaspoons
toasted sesame oil
Stir-Fry
2 tablespoons
avocado oil
4
green onions
chopped
2 cups
sugar snap peas
1 inches
fresh ginger
finely grated
3 tablespoons
wheat-free tamari
1 tablespoons
brown rice vinegar
1 cups
fresh basil
Garnish
1 tablespoons
sesame seeds
