Teriyaki Noodle Stir-Fry

Teriyaki Veggie & Noodle Stir-Fry | Gluten, Dairy, and Egg Free

Ingredients

• ¼ cup low sodium tamari(gluten-free), soy sauce, or coconut aminos (gluten-free and soy free)
• 1 tablespoon honey, coconut nectar, or coconut/brown sugar, add more or less to taste
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• pinch of black pepper (can use crushed red pepper or sriracha if you like it more spicy)
• 8–9 oz noodles (I used these ramen noodles* or if gluten-free you can use rice noodles or brown rice spaghetti)
• 2 cups shredded nappa cabbage or other green leafy vegetable like baby bok choy, spinach, or regular cabbage
• 2 carrots, julienned
• 1 whole bell pepper, stem and seeds discarded and thinly sliced (any color will do)
• 4-5 mushrooms, sliced (baby bella, shiitake, button, etc.)
• 2 cloves garlic, minced
• 1 cup snow peas
• 3–4 green onions, chopped into 2-inch pieces

Instructions
To Prepare Noodles:

1. If using regular ramen noodles, place noodles into a pot of boiling water and cook just until broken up. DO NOT cook the noodles fully at this point or they will not hold up in the stir-fry. Drain and rinse with cold water to stop the cooking process.
2. If using rice noodles, place noodles into a bowl of hot water for up to 10 minutes, just until tender. Drain and rinse under cold water.

To Make Sauce:

1. In a small bowl combine tamari/soy sauce, honey, rice vinegar, sesame oil, and pepper. Stir and set aside. (If you add extra veggies/noodles or like it really saucy, I recommend doubling the sauce!)

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