Slightly Modified a Recipe by Simple Vegan Blog | Serves: 2 | Time: ~25 min.
Ingredients
~4 oz rice Vermicelli noodles
3 sliced mushrooms
1 carrot, chopped
1/2 red bell pepper, chopped (I found a very small one and used it whole)
1/2 head of broccoli, chopped, discard the stem
1/4 red onion, chopped
3 tbsp coconut aminos
3 tbsp EVO, divided
2 tbsp water
1 tbsp agave syrup
1 tbsp cornstarch
Sesame seeds, to serve
Instructions
Cook the noodles according to package directions. Drain and rinse them and set aside.
Add 1 tbsp of EVO to a frying pan or wok. Add veggies and saute 5 to 10 minutes or until they’re cooked, but al dente.
Mix the rest of the ingredients (coconut aminos through starch, 2 tbsp of the EVO) in a bowl until well combined. Set aside.
Add the noodles and sauce to the frying pan or wok with the veggies, stir and cook for 5 minutes over medium-high heat.
Serve with sesame seeds
What I ate and drank today
1 cup of caffeinated coffee
2 cups of decaf
6 glasses of water
Carrot-chickpea wrap
1 apple cider sugar cookie
Brussels sprouts slaw
3 pretzel rods
Lo mein
2 glasses of white wine
Exercise
~20 minutes of strength training (arms and core)
~4 miles of walking