Ingredients

8 oz noodles (e.g. 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 (or 25 g dried, rehydrated)

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, to garnish

Sesame seeds, to garnish

2/3 cup vegetable broth (or water)

3-4 tbsp tamari (or soy sauce or coconut aminos)

2 tbsp rice vinegar

2 tbsp maple syrup (or more to taste)

1 tbsp cornstarch

1 pinch red pepper flakes (optional)

Instructions

Step 1: Cook the noodles in salted boiling water according to package instructions until al dente. Drain and set aside, being careful not to overcook.

Step 2: Heat the sesame oil in a skillet or wok over medium heat. Add the grated ginger and minced garlic, sautéing for about 2 minutes while stirring frequently.

Step 3: Add the mushrooms, carrot, red bell pepper, zucchini, onion powder, smoked paprika, salt, and black pepper to the pan. Cook, stirring often, for about 5 minutes or until the vegetables are tender. Add a splash of water or vegetable broth if needed to prevent sticking.

Step 4: In a medium bowl, whisk together vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes (if using) until combined and smooth.

Step 5: Pour the sauce into the skillet with the vegetables. Bring to a simmer and cook for about 1 minute until the sauce thickens slightly.

Step 6: Add the cooked noodles to the pan and toss to combine thoroughly with the vegetables and sauce. Cook for an additional 1–2 minutes to heat through. Adjust seasoning with salt, pepper, tamari, or maple syrup as desired. For a creamier texture, stir in a few spoons of peanut butter.

Step 7: Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!

Tips & Variations

Use any noodles you prefer—rice noodles, linguine, or even soba work well.

Add your favorite vegetables like broccoli, snap peas, or baby corn for variety.

To boost protein, toss in tofu, tempeh, or cooked chicken.

If you like heat, increase the amount of red pepper flakes or add a drizzle of chili oil.

Maple syrup can be substituted with honey or brown sugar if preferred.

FAQs

Can I use other types of noodles for this stir-fry?

Yes, this recipe is flexible. Use linguine, rice noodles, soba, or even spaghetti based on what you have available or your personal preference.

How do I prevent the vegetables from becoming mushy?

Cook the vegetables over medium heat and stir frequently, sautéing just until they are tender but still crisp. Avoid overcrowding the pan to ensure even cooking.