Ramen Noodle Stir Fry with Crispy Veggies
Servings: 4
Ingredients
- 3 blocks Gloryland Buckwheat Noodles (about 8 ounces) Gloryland Buckwheat Noodles
- 1 tablespoon avocado oil
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 3 green onions sliced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1 teaspoon cornstarch or arrowroot powder
- Black sesame seeds for garnish
- Chopped cilantro for garnish
Instructions
- Cook the noodles according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add cabbage and carrots and cook for 3 to 4 minutes until slightly softened but still crisp.
- Stir in green onions, garlic, and ginger, and cook for 30 seconds until fragrant.
- In a small bowl, whisk together the tamari, rice vinegar, maple syrup, water, and cornstarch or arrowroot powder.
- Add the cooked noodles to the skillet, then pour in the sauce.
- Toss everything together and cook for 2 to 3 minutes until the sauce thickens and coats the noodles. Garnish with sesame seeds and cilantro if desired. Serve hot.
Nutrition
Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 785mg | Potassium: 235mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5470IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg
