Vegan Garlic Stir fry with rice Noodles

  • 1 carrot julienned(cut into thin slivers)
  • 1 stalk of celery chopped
  • 1/2 orange pepper julienned
  • 1/2 onion sliced
  • 5 cloves garlic chopped
  • 2 hand fulls of snow peas
  • 1/2 container of baby bella mushrooms
  • cornstarch
  • splash of soy(or other plant based) milk
  • Vegan butter (I used I can’t believe it’s not butter vegan)
  • Garlic powder
  • Onion Powder
  • Vegetable stock
  • pink sea salt
In a wok or saucepan, cook all vegetables and garlic in olive oil. Add seasoning and 2 tbsp of butter. cook until butter is melted. Add about 2 cups of vegetable stock to pan. Bring to a boil. Add a splash of soy milk. In a small cup or container, add 1/2 cup of vegetable stock and 2 tbsp of cornstarch. Mix well and slowly add to boiling sauce, stirring often until thickened. Taste and re-season. toss in prepared rice noodles and serve. season with lite soy sauce for additional flavor.

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