Rainbow Noodle Stir Fry

Total time: 20 mins, Servings: 4

INGREDIENTS

For the noodles

  • 1 tablespoon sesame oil
  • 1 tablespoon minced or grated ginger
  • 1 clove garlic, minced
  • 1 ½ cups green cabbage, shredded
  • 1 ½ cup red cabbage, shredded (or 3 cups green cabbage)
  • 1 ½ cups spiralized or shredded zucchini
  • 1 ½ cups shredded or spiralized carrots
  • 2 ounces ramen noodles, cooked

For the sauce

  • ¼ cup liquid aminos or soy sauce
  • 4 tablespoons peanut or almond butter
  • 2 tablespoons agave nectar or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sambal oelek (or 1 teaspoon sriracha, or any hot sauce)

Optional: cilantro leaves for serving

INSTRUCTIONS

  1. Heat the sesame oil in a large pan or wok. Add ginger and garlic and cook for 1 minute. Add green and red cabbage and cook, stirring, until the cabbage has broken down a bit. Add the zucchini and carrots and cook, stirring constantly, for 5-10 minutes or until vegetables are cooked but still crisp. Remove from heat and set aside. 
  2. Make the dressing. In a jar with a lid or in a bowl combine the aminos, nut butter, agave nectar, rice vinegar, and sambal oelek. Shake or blend until well combined and smooth.
  3. Assemble the noodles. Toss the noodles with the vegetables in the pan until combined. Add the sauce and toss once more. Set the pan over high heat and cook, tossing and mixing, until the noodles are well coated and warmed through, about 2 minutes. 
  4. Serve with chopped cilantro and enjoy!!

BENEFITS

This rainbow noodle stir fry is the perfect alternative to your regular stir fry because it is loaded with vegetables rather than noodles. This lowers the amount of simple carbs in your dish and elevates the amounts of nutrients and fiber! If you are on a low carb diet, you can skip the noodles entirely and I promise it will taste just as great!

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