Easy Veggie Noddles
Get your fix of flavor and superfoods with these Easy Veggie Noodles made with fresh bok choy, mushrooms and fresh ginger that's ready in about 30 minutes!
Ingredients
- 8 oz brown rice pad thai noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup white onion, diced
- 5 cups shiitake mushrooms, sliced
- 1 red bell pepper, diced
- 1 large bunch of bok choy, or two small bok choy, chopped into 1 inch pieces
- 1 tablespoon ginger, grated
- 3 tablespoons coconut aminos
- 1 tablespoon maple syrup
- 1 lime, juiced
- salt, pepper, sesame seeds, to taste
Instructions
- Cook the noodles per package instructions. Set aside.
- In a wok or large frying pan, heat the olive oil. Add the garlic, onions, mushrooms and red bell pepper. Sauté for 8-10 minutes, until the mushrooms are cooked.
- Add the bok choy and ginger to the pan and sauté for another 5-7 minutes.
- Add the cooked noodles, coconut aminos, maple syrup, lime juice, salt, pepper and sesame seeds. Mix until all the ingredients are well combined and heated through, about 3-5 minutes.
- Garnish with sesame seeds. Serve.
Notes
- Store leftovers in the fridge for 3-5 days and reheat in the microwave or on the stove.
Serving: 1serving, Calories: 433kcal, Carbohydrates: 79g, Protein: 14g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 429mg, Potassium: 1507mg, Fiber: 15g, Sugar: 15g, Vitamin A: 10323IU, Vitamin C: 139mg, Calcium: 245mg, Iron: 3mg
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