Spicy Ramen Mushroom Stir-Fry

• Produce

  • 2 1/2 cups Broccoli florets
  • 3 cloves Garlic
  • 1 tsp Ginger
  • 1 Onion, medium
  • 2 Portobello mushrooms
  • 1/2 Red and yellow bell pepper, large

• Condiments

  • 1/4 cup Teriyaki sauce, vegan

• Pasta & Grains

  • 1 package Ramen noodles

• Baking & Spices

  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 Sesame oil, toasted

Found on thewholeserving.com

Description

Ingredients

• 1 package of ramen noodles
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• ½ each large red and yellow bell pepper, sliced in thin strips
• 3 cloves garlic, minced
• 1 to 2 teaspoons minced ginger
• 2 portobello mushrooms, sliced into strips
• about 2½ cups broccoli florets
• ¼ to ½ cup Vegan Teriyaki Sauce
• toasted sesame seeds
• toasted sesame oil

Directions

• Fill a large stock pot with water and bring to a boil.
• While you are waiting on the water to come to a boil, heat a large skillet over medium heat, add oil and onions and saute about one minute. Add peppers to pan and continue to saute another 1 to 1 and half minute, add small amount of water to pan if needed to prevent food from sticking to bottom of pan. If water has come to a boil prepare noodles for two following directions on the package.
• When the peppers start to soften add the garlic and ginger to the pan, saute another minute then transfer everything in skillet to a bowl.
• Add a small amount of oil to pan if needed and add the broccoli to the pan. Saute broccoli 1 minute, add the onions and peppers back to the pan along with the vegan teriyaki sauce, toss to coat everything.
• Serve vegetables over the ramen noodles, sprinkled with toasted sesame seeds. You can also sprinkle with red pepper flakes and drizzle with a small amount of toasted sesame oil just before serving if desired.

Nutrition