Vegetable Stir Fry

Preparation time: 15 minutes

Cook time: 10 minutes
Total time: 25 minutes
Yield: 4 Servings

Ingredients:

• 1/2 yellow onion, julienned
• 2 bell peppers, julienned
• 1 head broccoli, chopped and stems trimmed
• 1 bag frozen carrots, mini corn, snap peas and water chestnuts
• 1 8-12 oz. can mushrooms, drained
• 1 package rice noodles

Sauce:

• 1/2 cup low sodium soy sauce (or Tamari if gluten free)
• 1/2 cup chicken or vegetable broth
• 1 Tbsp. corn starch
• 1 Tbsp. honey
• 1 tsp. sesame seed oil
• 1 tsp. rice vinegar
• 1 Tbsp. ground ginger
• 1 tsp. garlic powder

Directions:

1. Put water on to boil to cook the noodles.
2. Add some oil to a stir-fry pan over medium-high heat.  Once heated, add onion, pepper and broccoli.  Stir to coat in oil and cook until beginning to tender, about 5 minutes.  Then add the frozen vegetables and cook until heated.
3. Meanwhile, boil the noodles for about 6 minutes.
4. While the vegetables and noodles are cooking, make the sauce.  Combine all the sauce ingredients into a bowl and whisk together. 
5. Once the noodles are cooked, drain and add to the pan with the vegetables.  Add the sauce and drained mushrooms.  Cook for 3-5 minutes to allows the sauce to thicken, stirring to avoid sticking to the pan.
6. Serve immediately.