Veggie Loaded Stir Fried Noodles

These taste like takeout, but have BETTER ingredients. I make mine gluten free, but you could use any noodle you prefer. Add whatever vegetables you like in your stir fry. Baby corn, water chestnuts, or bell pepper would also be delicious in this!

Serves 4

Ingredients

3/4 cup coconut aminos*

3 tbsp tamari (can sub soy sauce, gf if needed)*

3 cloves garlic, minced

1/2 tsp ginger powder (or freshly grated)

1 tbsp sesame oil

8 oz spaghetti noodles (gf if preferred)

1 large head broccoli, cut into florets

1 cup red cabbage, thinly sliced

1 cup sugar snap peas

Sesame seeds, to garnish

Directions

Prep all of your vegetables first, having them ready to add. Next make your sauce. Whisk together coconut aminos, tamari, garlic, and ginger. Set aside.

Bring a large pot of salty water to boil, and add spaghetti noodles. Cook according to package directions until slightly al dente (slightly undercooked). Meanwhile, while noodles are cooking, add sesame oil to a wok or large pan. Add broccoli and cook over medium high heat for 5 minutes, stirring occasionally. Add cooked and drained noodles, cabbage, peas, and sauce. Stir or toss together and continue to cook over medium heat for another 5 minutes to allow the sauce to penetrate flavor into the vegetables and noodles. Use tongs to serve into bowls, top with sesame seeds, and enjoy.

*If you prefer yours to be saucier, once all ingredients are mixed together add an extra 1/4 cup coconut aminos + 1 tbsp tamari.