We all can’t get enough of quick weeknight meals and this one literally only takes 20 minutes to come together. It’s a delicious noodle stir fry that provides all your greens and plant-protein from the edamame. Make it as spicy as you want with chili oil! Super tasty, quick & healthy, that’s all we need during a busy week.
Ingredients: (preferably organic)
- 1 tbsp avocado oil
- 2 cups shiitake mushrooms, sliced
- 1 tsp miso
- 2 bok choi, chopped
- 1 cup frozen edamame, shelled
- 1 head broccoli, cut into florets
- 1 ½ packs GF brown rice ramen noodles
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 3 tbsp water
- 1 tbsp cornstarch
- 1 lime, juiced & zested
- 1 spring onion, sliced, for garnish
- black sesame, for garnish
- spicy chili oil, for garnish
Directions:
01. In a wide pan, heat up the avocado oil, add the mushrooms and sauté for 5-6 minutes until browned. Add a teaspoon of miso and fry for one more minute. Set aside.
02. Add the broccoli, bok choi and edamame to the pan, add a splash of water and steam the vegetables until tender.
03. While they are cooking, bring some water to a boil, cook the noodles for 5 minutes, drain and rinse them in cold water so they don’t stick together. Set aside.
04. Mix the sauce ingredients: tamari, rice vinegar, maple syrup, sesame oil, water and cornstarch, whisk until smooth.
05. Add the noodles to the vegetables, mix in the mushrooms and pour over the sauce and mix well. Finish off with some lime zest and juice.
06. Serve the noodles in bowls garnished with spring onion, black sesame and chili oil to taste. Enjoy!
