Quick and Easy Vegan Stir Fry Noodles
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Print Recipe Servings 3
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Ingredients
- 4.5 oz (130 g) dry noodles
- ½ (170 g) zucchini julienned
- 1 (130 g) large carrot julienned
- 4 cups (200 g) red cabbage thinly sliced
- 3 green onions chopped
- 2 cloves garlic pressed
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 3 tbsp nutiritional yeast
- ⅓ tsp black pepper
- 1 tsp Himalayan salt
- 2 tbsp peanut butter
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Instructions
- Start by bringing a pot of water to a boil on the stovetop. Once the water is boiling, add your noodles and cook them according to the package instructions.
- Meanwhile, water-saute the chopped veggies in a non-stick pan with ½ cup (120 ml) of water. Cook covered for about 3 minutes. Then, add the soy sauce, vinegar, nutritional yeast, pepper, salt, and peanut butter. Stir everything well and cook covered for another 2-3 minutes.
- When the veggies are ready, add the cooked noodles to the pan. Give it a nice stir until everything is well mixed.
- Garnish with chopped green onions and enjoy while still warm.
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Notes
- Noodles: Use your favorite type of noodles (regular or gluten-free) like rice noodles, ramen noodles, udon noodles, or buckwheat noodles.
- Gluten-free: use gluten-free tamari or coconut aminos instead of soy sauce.
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