Slightly Modified The Taste Space | Serves: 4 | Time: ~ 20 minutes
16 oz soba noodles, rinsed and drained (cut noodles into smaller pieces for easier mixing) 2 tsp sesame oil 1 medium onion, chopped 1/2 tsp Aleppo chile flakes 3 large #carrots, peeled and cut into matchsticks 1 package enoki #mushrooms, trimmed and coarsely chopped 10 #BrusselsSprouts, trimmed and thinly sliced 2 garlic cloves, finely chopped 1 tbsp coconut aminos 2 tbsp rice vinegrar 2 tsp #Chinese five spice powder juice of half a lime juice (1-2 tbsp), to taste S&P, to taste
Have all of your vegetables cut before starting.
Cook your noodles as per the package directions. Rinse and drain.
In a non-stick wok over high heat, heat the oil. Add the chopped onion and chile flakes and stir-fry for 1 minute. Add the carrots and cook for 2 minutes, then add the mushrooms, Brussels sprouts, and garlic and stir-fry for a couple more minutes. Season with salt and pepper to taste and remove from the wok.
In the same wok, over medium-low heat, add your cooked noodles. Add the coconut aminos, rice vinegar, Chinese five spice powder and stir to mix well. Cook for 1-2 minutes. Add the vegetables and toss together and keep warm. Squeeze lime juice overtop and mix well. Season to taste. Enjoy your #stirfry!