Lunch & Dinner,  Quick & Easy

Stir-Fry Veggie Noodles

Today’s Stir-Fry Veggie Noodles are from Forks Over Knives magazine. If you’ve never heard about it before it’s a magazine with plant-based recipes.

If you practice #leftovercooking this recipe is perfect for leftover: VEGGIES (ZUCCHINI, MUSHROOMS, SNOW PEAS, BELL PEPPER, ETC.)

You can follow the recipe or use pretty much any veggies you have. I’ve changed the original recipe for that very reason. Instead of buying more veggies, I decided to use them once I already had in my fridge. That’s the beauty of cooking from leftovers, it saves you money and cuts on the food waste.

I practice Leftover Cooking in my home on a daily basis and here are more ideas on how to use some of the products you might have at home.

I love this Stir-Fry Veggie Noodles recipe for its simplicity and rich flavor. It’s a delicious and quick dinner idea for busy days or when you dreaming about relaxing on your couch and spending hours in the kitchen.

Yields1 Serving

 8 oz rice noodles
 ½ cup yellow onion
 2 zucchini
 1 bell pepper
 1 cup oyster mushrooms
 2 tbsp hemp seed
Sauce
  cup vegetable broth
  cup coconut aminos
 2 tbsp grated ginger
 2 cloves garlic
 2 tsp cornstarch
 ¼ cup raw blue agave / maple syrup

1

Cook the noodles according to package directions.

2

Sauce:

In a small saucepan combine all the ingredients. Heat over medium until thickened.

3

In a large skillet fry onion for few minutes, adding water to prevent sticking. Add bell pepper, oyster mushrooms and cook for 5 minutes. Add zucchini and cook for additional 5 minutes. Add sauce and cook for 2 more minutes. Add noodles and combine everything together.

Ingredients

 8 oz rice noodles
 ½ cup yellow onion
 2 zucchini
 1 bell pepper
 1 cup oyster mushrooms
 2 tbsp hemp seed
Sauce
  cup vegetable broth
  cup coconut aminos
 2 tbsp grated ginger
 2 cloves garlic
 2 tsp cornstarch
 ¼ cup raw blue agave / maple syrup

Directions

1

Cook the noodles according to package directions.

2

Sauce:

In a small saucepan combine all the ingredients. Heat over medium until thickened.

3

In a large skillet fry onion for few minutes, adding water to prevent sticking. Add bell pepper, oyster mushrooms and cook for 5 minutes. Add zucchini and cook for additional 5 minutes. Add sauce and cook for 2 more minutes. Add noodles and combine everything together.

Stir-Fry Veggie Noodles

Hungry for more plant-based meals? Try this delicious Red Lentil Spaghetti!

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

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✨ P.

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