Stir-Fry Sesame Noodles

There’s nothing quite like a bowl of flavor-packed noodles to hit the spot! Especially when you know it’s made without any troublemaker ingredients. This recipe is fat-free, can be made grain-free, and provides two options for the stir-fry sauce to suit your personal needs and taste. This is a recipe the whole family could enjoy.

Broccoli is an all-purpose multivitamin for the body, plus it contains bioavailable trace minerals and other nutrients that enhance all body systems, including the entire immune system.

Onions have a pungent quality that make them a potent anti-viral.

Carrots provide a quick liver refueling source of glucose that’s attached to minerals and vitamins.

Stir Fry Sesame Noodles

Ingredients:

• 8 oz brown rice noodles or sweet potato noodles
• 1 white onion, cut into large slices
• 2 large carrots, peeled and thinly sliced
• 1 red bell pepper, chopped
• 1 large head of broccoli, chopped into florets
• 1 (15 oz) can chickpeas, rinsed and drained
• ¼ cup chopped scallions (green part of the onion only), to serve

Stir-fry sauce:

• ⅔ cup coconut aminos OR 2 tbsp tomato paste mixed with ½ cup water and an optional pinch of salt
• ¾ cup water
• 1 tbsp sesame seeds (optional)
• ¼ cup freshly squeezed lime juice
• 4 tsp arrowroot or potato starch
• 1 tsp red pepper flakes
• 2 tbsps finely chopped or grated fresh ginger
• 2 tbsps finely grated or crushed garlic
• 2-4 tbsps pure maple syrup

Directions:

Start by cooking the brown rice noodles or sweet potato noodles according to the package instructions. Once cooked, drain, rinse under cold water and set them aside.

Next, make the sauce. In a bowl or jug, add the coconut aminos or tomato paste-water mixture, water, sesame seeds (if using), lime juice, arrowroot or potato starch, red pepper flakes, fresh ginger, and garlic. If using coconut aminos, add 4 tablespoons of pure maple syrup and if using the tomato paste and water mixture, add 2 tablespoons of maple syrup. Whisk until even and set aside.

Place a large ceramic non-stick skillet or wok on medium-high heat. Add the sliced white onion and carrot, and cook for a few minutes until the onion begins to soften. Next, add the broccoli and bell pepper, stirring frequently to ensure even cooking.

Once the vegetables are tender but still crisp, stir in the chickpeas. Cook for a few more minutes, allowing the chickpeas to heat through.

Pour the sauce over the vegetable and chickpea mixture in the skillet. Stir well to coat all the ingredients with the sauce.

Simmer the sauce for a few minutes, stirring occasionally, until it thickens slightly. Add the cooked noodles to the skillet and stir until everything is well coated with the sauce. Divide the stir-fry between serving bowls and garnish with chopped scallions before serving. Enjoy!

Serves 4

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch, Dinner, Grain Free, Bowls, Pasta, Main Dishes, Asian Inspired, Fat Free

This item posted: 22-Nov-2024

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