Ingredients

• 8 oz rice noodles
• 2 tablespoons sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 cup snap peas
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1/4 cup soy sauce or tamari for gluten-free
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon chili paste adjust to taste
• 2 tablespoons toasted sesame seeds
• 2 green onions, thinly sliced
• Fresh cilantro, for garnish

Directions

• Cook the noodles according to package instructions. Drain and set aside.
• Heat the sesame oil in a large skillet or wok over medium heat. Add the red bell pepper, carrots, and snap peas. Stir-fry for 3–4 minutes until slightly tender.
• Add the garlic and ginger, cooking for 1–2 minutes until fragrant.
• In a small bowl, whisk together the soy sauce, rice vinegar, honey, and chili paste. Pour the sauce over the vegetables in the skillet.
• Add the cooked noodles to the skillet and toss everything together to coat in the sauce. Cook for another 2–3 minutes to heat through.
• Remove from heat and stir in the toasted sesame seeds. Garnish with green onions and cilantro before serving.

Notes

• If you look at the ingredients & directions you will notice there is no mention of mushrooms.
• I added 8 oz of Baby Bella mushrooms, thick slice.
• 1/2 shallot, diced
• Udon noodles
• Ghee
• I started with the garlic & shallot then added the mushrooms then took it from there.

Photos