Ingredients

• 8 oz noodles, linguine or rice noodles
• 1 tbsp sesame oil
• 1/2 heaped tbsp fresh ginger, grated
• 3-4 garlic cloves, minced
• 7 oz fresh mushrooms, chopped
• 1 large carrot, sliced
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced
• 3/4 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Green onion, garnish
• Sesame seeds, garnish
• 2/3 C vegetable stock
• 3-4 tbsp tamari or soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup(or more to taste
• 1 tbsp cornstarch
• 1 pinch of red pepper flakes, optional

Directions

• You can check out the video for visual instructions.Cook noodles of choice (see notes) in salted water until al dente (do not overcook them).
• Meanwhile, heat oil in a skillet or wok and sauté ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning.
• To make the sauce, simply add all sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a mason jar (with a lid) and shake it.
• Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
• Add the drained noodles and toss to combine. Cook for a further 1-2 minutes, taste it and adjust seasonings by adding more salt/pepper/tamari/sweetener, etc. if needed. If you like it creamier, add a few spoons of peanut butter!
• Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.

Notes

• I used 1/2 Yellow Onion, Sliced in place of the onion powder

Photos