Source: Bianca Zapatka | Serves: 3 | Time: 20 min
Changes: skipped sweet chili sauce; used ginger powder
7 oz noodles (I used sweet potato glass noodles)
1-2 tbsp sesame oil
2 garlic cloves, minced
2 green onions chopped (separate green parts from white parts)
1 red bell pepper, chopped
1/2 cup coconut milk
2 tbsp coconut aminos
1 tsp agave nectar
1 tsp Sriracha, or to taste
1 tsp ginger powder
Salt and pepper, to taste
Sesame seeds, for garnish
Lime juice, for garnish
Cook the noodles according to the packing instructions.
In the meantime, heat the oil in a skillet or wok. Add the garlic and white part of the chopped green onion (reserve the green part for garnish) and sauté for 1-2 minutes until fragrant. Then add the mushrooms and bell pepper and cook for further 5 minutes.
Once the noodles are done cooking, drain the cooking water. Then, add them to the vegetables, and sauté for a while until slightly crisp. Pour in the aminos and coconut milk. Season with ginger, salt, pepper, and sriracha and agave syrup to taste. Toss and stir-fry until everything is well combined and hot.
Serve the noodles in bowls with a dash of lime juice on the side and sprinkle with green scallions and sesame seeds as desired.