7.1ouncesstir-fry noodlesI used these, see post for subs
2tablespoonssesame oil
3clovesgarlicminced
½teaspooncrushed red pepper flakes
10ouncesvegetable blendBrussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots, Kale
SAUCE
½cupvegetable broth
1teaspooncornstarch
⅓cuplow sodium soy sauceor liquid aminos
1 and ½tablespoonsbrown sugar
1tablespoonhoisin sauce
½teaspoonSriracha sauce
1 and ½teaspoonfresh gingerminced
GARNISH
2mediumgreen onionssliced
2tablespoonspeanutschopped
Instructions
SAUCE
Stir the vegetable broth and cornstarch together. Once the cornstarch has dissolved add the brown sugar, soy sauce, Sriracha, and ginger. Stir.
NOODLES
Heat a skillet or wok to medium-high. Add the sesame oil to a hot skillet or wok. Stir in the crushed red pepper flakes and garlic. Stir about 30 seconds then add the vegetables.
Toss the vegetables in the oil and cook 2 to 3 minutes on med-hi to high heat.
Add the noodles to the pan with the vegetables. Cook and stir for 2 minutes until heated through.
Add the sauce. Stir until the sauces coats everything. Remove from heat.
Garnish with green onions and chopped peanuts. Serve immediately.