This tasty version of Chinese stir-fried noodles is plant-based and made with gluten-free noodles. It’s also soy-free, oil-free, refined sugar-free, and is made without cornstarch. If you omit the sesame seeds, you can even enjoy this recipe without any radical fats at all. This is a delicious and easy meal to enjoy any night of the week, or it can be reheated in a pan to enjoy as leftovers the next day.
Green cabbage is very nutritious, wonderful for supporting the joints and helping with osteoporosis.
Onions contain sulfur that is part of what makes them nature’s antibiotic.
Carrots are a quick liver refueling source of glucose that’s attached to minerals and vitamins.
Cook the spaghetti or angel hair pasta according to package directions. Drain, rinse under cold water, and set aside.
Whisk together all the sauce ingredients and set aside.
Place a large ceramic non-stick skillet on medium-high heat. Add the shallots, garlic, ginger, and carrot and cook for 3 to 5 minutes, until the shallots are soft. Add a bit of water if needed to prevent sticking.
Add the bell pepper, cabbage, and peas to the pan. Cook while stirring frequently for 4 to 6 minutes, until the vegetables are all soft. Add the sauce to the pan and stir until thick. Add the spaghetti and green onion to the pan and stir until evenly mixed. Season with sea salt to taste (if using).
Serve immediately with sesame seeds on top (if using).
Categories: Low Fat, Lunch, Dinner, Pasta, Main Dishes, International, Asian, Kid Friendly
This item posted: 24-Sep-2022
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