Ingredients:
Linguine rice noodles (or noodles of choice)
Vegetable broth
Ginger powder
Garlic powder
Chopped mushrooms
1 medium zucchini finely chopped
1 large carrot finely chopped
Onion powder
Smoked paprika
3 tablespoon coconut aminos
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon cornstarch
1 pinch red pepper flakes
Instructions:
Cook linguine noodles. While the noodles are cooking in a different wok add a splash of vegetable broth and put on high heat. Add ginger powder, garlic powder, mushrooms, carrot, zucchini and saute for 5 minutes. Gently stir the veggies as they cook.
Keep adding splashes of vegetable broth so the veggies don’t burn or stick to the wok. In a separate bowl make the sauce. Add 2/3 cup vegetable broth, coconut aminos, rice vinegar, maple syrup, cornstarch, and red pepper flakes. Whisk with a fork. Pour the sauce into the wok of veggies and let it simmer for a minute. Add the cooked and drained noodles and toss to combine veggies. Cook for another 2 minutes.
(Note: this dish would be great with a hint of Sriracha and squeeze of lime. Kidney beans would make this dish even more satisfying.)
