Stir-Fried Noodles with Veggies Recipe - Forks Over Knives

Ingredients

• ⅓ cup reduced-sodium soy sauce
• ⅓ cup low-sodium vegetable broth
• ¼ cup date molasses or brown rice syrup
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 2 teaspoons arrowroot powder or cornstarch
• 8 oz. dried brown rice or whole wheat noodles
• ½ cup thinly sliced yellow onion
• 1½ cups fresh snow pea pods, trimmed
• 1 cup 1-inch pieces asparagus
• ½ cup thin, bite-size carrot strips
• ½ cup chopped fresh chives
• Freshly ground black pepper