This Asian-inspired noodle stir fry is an amazing lunch or dinner to make on weekdays. It's filled with lots of vegetables, and you can prepare the sauce in advanced. Just store in the fridge and use whenever needed.
8oz noodles, cooked according to package instructions (I used pad thai noodles)
1 cup shiitake mushrooms, sliced
1 cup baby bella mushrooms, sliced
2 cup broccoli florets
3 cups mustard greens (or sub with kale or spinach)
1 medium onion, chopped
1 clove garlic, minced
1 tsp ginger, grated
1 tbsp avocado oil
1 tsp sea salt
crispy tofu and sweet and sour sauce
chopped scallions, sesame seeds and basil to top
SWEET AND SOUR SAUCE
3 tbsp maple syrup or cane sugar
1½ tbsp apple cider vinegar
1½ tbsp soy sauce or tamari
1½ tbsp tomato paste
1 tbsp sriracha
2 tsp cornstarch
½ tsp garlic powder
⅓ cup water
For the sauce, combine all the ingredients in a saucepan on medium heat and whisk until the sauce has thickened, ~3 mins.
For the stir-fry, heat up the oil and once hot add the onion and cook 3 mins. Add the garlic and ginger and cook 1 min.
Add the mushrooms, broccoli and sea salt and cook 5 mins, until no moisture remains, and mushrooms are meaty.
Add the greens and cook until shrunk in size, ~2 mins.
Add the noodles, tofu and sauce, cook just until the noodles and sauce have warmed, 1-2 mins.
Remove from heat, top with scallions, sesame seeds and basil and enjoy!
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.
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