Cellophane Noodle Vegetable Stir Fry
Ingredients
- 8 oz sweet potato starch noodles (purchased at most Asian grocers)
- 1 tbsp coconut oil
- 4 cloves fresh garlic chopped
- 2 tbsp fresh ginger chopped
- 1 onion halved and sliced thin
- 2 cups Japanese eggplant halved and sliced into 1/4 inch pieces
- 1 cup zucchini halved and sliced into 1/4 inch pieces
- 1 cup shitake mushrooms destemmed and sliced very thin
- 2 cups miso broth prepackaged broth is fine
- 2 tbsp low sodium tamari
- 2 tsp agave syrup
- 2 tsp wasabi paste
Instructions
- Cook noodles according to package directions and set aside in a colander.
- In a large skillet or wok, heat the coconut oil, and add the garlic and ginger to cook for 1 minute.
- Add in the onion and allow to cook for 2 minutes to become translucent. Next add in the eggplant and cook another 3 minutes.
- Next add in the zucchini and mushrooms, allowing to cook approximately 5 minutes until all vegetables are tender, mixing regularly.
- While the vegetables are cooking, combine the miso broth, tamari, agave, and wasabi paste in a separate bowl and mix well. Pour the mixture over the cooked vegetables, and allow to heat through for 2-3 minutes.
- Spoon the vegetable and broth mixture over the cellophane noodles and serve immediately.
Notes
[nutrition-label]
Nutrition
Calories: 307kcalCarbohydrates: 56gProtein: 13gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 443mgPotassium: 200mgFiber: 6gSugar: 17gVitamin A: 100IUVitamin C: 18.2mgCalcium: 30mgIron: 2.5mg
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