Total Time from start to finish: 30 minutes
Ingredients we used:
Veggies to stir fry: broccoli, carrots, green beans, bok choy, green cabbage, kale, red and yellow peppers
Oil for cooking
1 package brown rice noodles, vermicelli style
Sauce: 1/2 cup coconut aminos, 1 tbsp rice vinegar, 1 tbsp. tahini, 1 tbsp. ginger, 1/2 tbsp. garlic, 1 tsp chili pepper flakes, 1/4 cup sesame oil, 1 tsp maple syrup
What we did:
1) Stir fry firm veggies first, in oil in a wok (carrots, broccoli, beans) then add soft veggies.
2) Meanwhile, bring large pot of water to a boil. Add rice noodles. Stir until seperated, about 2-3 minutes max. Drain.
3) While doing this, combine all ingredients for the sauce. Let stand until ready to use.
4) Stir veggies, sauce and noodles together, over medium heat.