Vegetable Stir Fry and Noodles

I absolutely can’t live without these noodles. They’re easy and yummy.



1/2 package Annie Chun’s Pad Thai noodles



1 shallot, sliced

3 cloves garlic, chopped

2 tbs grapeseed oil (any oil will work)

2 cups sliced baby portabellos

1 cup chopped asparagus

1 cup cabbage, chopped

1 cup baby carrots chopped

2 campranillo tomatoes, chopped


1 tbs soy sauce

1 tbs brown rice vinegar

Cayenne to taste

Crushed red pepper to taste

Salt to taste



Cook noodles according to the directions on the package. Heat oil and add shallots, garlic, and crushed red pepper. Cook until transparent.

Add mushrooms, asparagus, and carrots. Cook until tender. Add other vegetables and noodles. Cook for a few more minutes.

Add soy sauce, brown rice vinegar and cayenne to pan.




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