Stir-Fried Udon Noodles with Mixed Vegetables Recipe - Forks Over Knives

Ingredients

• ⅓ cup + 2 tablespoons low-sodium vegetable broth
• 2 tablespoons reduced-sodium tamari
• 3 tablespoons brown rice vinegar, plus more for serving
• 1 tablespoon packed pure cane brown sugar
• ½ teaspoon crushed red pepper
• 8 oz. dry whole grain udon noodles
• 4 cups sliced napa cabbage
• 8 oz. fresh shiitake mushrooms, stemmed and sliced
• 2 cups slivered snow pea pods
• 1 cup matchstick-cut carrots
• 2 cups fresh or frozen green peas
• 5 cloves garlic, minced
• 1 tablespoon sesame seeds, toasted