We haven’t done stir-fry in ages. Partly because The Hubster decided he didn’t like rice very much. And partly because the only food we ever eat out is Chinese. I’m sure it will come as no surprise then, when I say that I was beginning to run out of ideas for our meals.
That is, until I came across a really interesting sounding sauce in reFresh cookbook. We already had most of the ingredients on hand and knew that it would be out of our norm.
The Hubster and I were both pleasantly surprised at how yummy this dish was.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1/2 cup snap peas, chopped
- 1-2 carrots, peeled and chopped
- 1 onion, chopped
- 1 cup of coleslaw (cabbage and carrots)
- 2 cloves garlic
- linguine or other flat noodle
- 1/2 cup tamari
- 3 tbs oil
- 1 tsp minced ginger
- 2 tbs lime juice
- 1 tbs corn starch
- sesame seeds
- Put up large pot with water and cook noodles according to package.
- Mix tamari, oil, ginger, lime juice, and corn starch in a small bowl. Set aside.
- Place onion and garlic in wok and heat for 2-3 minutes, until onions are translucent.
- Add veggies and cook until bright, about 2-3 minutes.
- Add noodles to wok. Heat through.
- Add sauce and heat until sauce thickens, 2-3 minutes.
- Sprinkle noodles with sesame seeds to taste.
- Serve and enjoy!
Nightshade free, dairy free, and egg free. This recipe can also be made wheat free and gluten free by using suitable noodles.