Stir-Fried Noodles with Mung Beans and Vegetables
Noodle and vegetable stir-fries are easy to prepare for busy weeknight dinners.
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Cooking tools:
- Wok
- Microplane
- Chef's knife
- Cutting board
- Pot
- Colander
- Stove
- Spatula
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
Ingredients
- 12 ounces brown rice spaghetti noodles, cooked al dente
- 2 tablespoons avocado oil
- 1 medium sweet onion, chopped
- 2 cups chopped broccoli
- 2 cups sugar snap peas
- 4 ounces white button mushrooms, sliced
- 3 cloves garlic, crushed
- 2 cups cooked mung beans
- ¼ cups coconut aminos
- ¼ cups water
- 1 tablespoon coconut vinegar
- 1 inches fresh ginger, finely grated
- 2 teaspoons arrowroot powder
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