gluten free | vegetarian | dairy free | egg free | vegan

30 minutes or less

What You’ll Need:

4oz rice noodles

1/2 red onion, minced

2 Tbsp fresh ginger, minced

1 pint mushrooms, any variety, sliced

1 Tbsp sesame oil

1 Tbsp peanut oil

1/4 tsp sea salt

1 bag (about 1 1/2c) sugar snap or snow peas

1/2 bag broccoli slaw

1 sweet bell pepper, any color, sliced

2 Tbsp Tamari

1 tsp raw sugar

For Serving:

sesame seeds

OPTIONAL: 2 Tbsp Sriracha

Bring a medium pot of lightly salted water to a boil for the pasta. Cook noodles according to package instructions.

While water boils, heat oils & salt in a in a large frying pan or Wok. Add onion & ginger & mushrooms, cooking until aromatic.

Add remaining ingredients to frying pan (except for sesame seeds!) Toss to coat.

Sauté for 8-10 minutes (longer if you prefer less al dente veggies)

Divide noodles & stir fry equally into 2 bowls. Sprinkle with sesame seeds just before serving.

Serves 2.