Asian Vegetable Stir-Fry Noodles

Love cooking but love reading recipes even more!!! Coming from a large family, cooking was a survival skill that I grew to enjoy!

subheading: For The Pan:

8 oz ( 225 g) noodles e.g. linguine or rice noodles (see notes)

1 tbsp (sesame) oil

½ heaped tbsp fresh ginger grated

3 to 4 garlic cloves minced

7 oz ( 200 g) fresh mushrooms chopped or 25 g dried (rehydrated in water)

1 large carrot sliced

1 red bell pepper sliced

1 medium zucchini sliced

¾ tsp onion powder

½ tsp smoked paprika

Salt and black pepper to taste

Green onion to garnish

Sesame seeds to garnish

subheading: Sauce:

⅔ cup ( 160 ml) vegetable broth or water

3 to 4 tbsp tamari or soy sauce, (GF) or coconut aminos

2 tbsp rice vinegar

2 tbsp maple syrup or more to taste

1 tbsp cornstarch

1 pinch of red pepper flakes optional

Directions at elavegan.com

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