Vegetable Stir Fry Mung Bean Noodles

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Broccoli

  Raw

  1 lb or 454g

• Carrots

  Raw

  1 ½ cup grated or 165g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 96g

• Brown sugar

  2 tbsp or 18g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Fill a large saucepan with 3 to 4 inches of water and bring to a boil. Add the noodle cakes and cook for 4 to 5 minutes until translucent. Drain and rinse under cold water.
2. Heat olive oil in a large stir fry pan over medium-high heat. Add onions and cook for 1 minute. Add celery, garlic, ginger, and chili, cooking until onions start to brown.
3. Add Chinese broccoli and cook for 2 to 3 minutes. Then add carrots, pepper, and green onions. Once broccoli is bright green, add noodles and stir.
4. Mix soy sauce, sugar, and sesame oil in a small bowl. Pour into the noodles and vegetables, cooking for an additional 2 minutes.
5. Sprinkle sesame seeds on top and serve immediately.

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