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Teriyaki Noodle Stir-Fry


Prep time
10 mins
Cook time
10 mins
Total time
20 mins


¼ cup low sodium tamari(gluten-free), soy sauce, or coconut aminos (gluten-free and soy free)
1 tablespoon honey, coconut nectar, or coconut/brown sugar, add more or less to taste
1 teaspoon rice vinegar
½ teaspoon sesame oil
pinch of black pepper (can use crushed red pepper or sriracha if you like it more spicy)
8-9 oz noodles (I used these ramen noodles* or if gluten-free you can use rice noodles or brown rice spaghetti)
2 cups shredded nappa cabbage or other green leafy vegetable like baby bok choy, spinach, or regular cabbage
2 carrots, julienned
1 whole bell pepper, stem and seeds discarded and thinly sliced (any color will do)
4-5 mushrooms, sliced (baby bella, shiitake, button, etc.)
2 cloves garlic, minced
1 cup snow peas
3-4 green onions, chopped into 2-inch pieces



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