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Stir Fry Noodles
An easy, healthy weeknight dish that can easily be made and gluten-free. Add some chicken or tofu for a full meal!
Course
Main Course, Side Dish
Cuisine
Asian
Keyword
stir fry noodles
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Calories
150
kcal
Author
April Woods
Ingredients
Stir Fry Noodles
Soba/buckwheat noodles
about 5 oz., or ½ package
4
tablespoons
coconut oil
divided
3
garlic cloves
minced
1
teaspoon
fresh ginger
grated (can substitute ½ tea ginger powder)
1
quart
sliced mushrooms
1
shallot
chopped (or ¼ cup diced red onion)
1 ½
cups
broccoli florets
1
carrot
julienned or shredded
3 - 4
stalks kale
de-ribbed and chopped
Chopped green onion (or scallioand sesame seeds for topping
Sauce
¼
cup
soy sauce
3
tablespoons
olive oil
1
tablespoon
lemon juice
2
teaspoons
sesame oil
1
tablespoon
maple syrup
or honey
1
teaspoon
sriracha
or more if desired
1
teaspoon
grated ginger
Instructions
Cook noodles according to package directions. While noodles are cooking, whisk together ingredients for the sauce in a small bowl, and set aside.
Melt 2 tablespoonful coconut oil in skillet or wok over med-high heat. Add garlic and ginger. Cook for 1 minute.
Add in mushrooms and cook for about 5 minutes. Remove mushrooms from skillet.
Melt remaining 2 tablespoons coconut oil in skillet. Add shallots and cook about 3 minutes. Add broccoli, carrots and kale. Cook about 5 minutes.
Add mushrooms back to skillet and cook another 3 to 5 minutes, until veggies are tender.
Add the cooked noodles and sauce to the skillet. Stir to coat. Cook about 2 minutes.
Serve topped with sesame seeds and green onio
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Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Serving:
0.25
dish
|
Calories:
150
kcal