Ingredients
Scale
Sauce:
- 1 ½ tablespoons tamari
- 2 tablespoons rice vinegar
- 1 teaspoon lime juice (plus extra for serving)
- ½ teaspoon honey (or maple syrup for vegan)
- ½ teaspoon minced ginger
- 1 garlic clove, minced
- ½ teaspoon sesame oil
Stir-Fry:
- 1 tablespoon oil
- 4 oz shiitake mushrooms, sliced
- ½ broccoli head, chopped
- 2 scallions, chopped
- 2 baby bok choy, quartered
- ½ cup edamame
- 1 carrot, julienned
- 4 oz cooked brown rice noodles
- 2 teaspoons sesame seeds
- Sambal or sriracha (optional)
Instructions
- Make the Sauce: Whisk together tamari, rice vinegar, lime juice, honey/maple syrup, ginger, garlic, and sesame oil. Set aside.
- Cook the Noodles: Boil noodles according to package directions. Drain, rinse with cold water, and toss with a little oil to prevent sticking (optional).
- Stir-Fry the Veggies: Heat oil in a large skillet. Add mushrooms and broccoli, cook 2 minutes. Add scallions, bok choy, and edamame, cook another 2 minutes.
- Combine & Serve: Add carrots and noodles to the pan. Pour in sauce and toss. Squeeze extra lime, adjust seasonings, and sprinkle with sesame seeds. Serve with lime slices and sambal/sriracha (optional).
Notes
- Use gluten-free soba noodles for a gluten-free option (brand suggestion: King Soba).
- Like brown rice pasta? Try Delallo brand.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 2