Stir Fry Veggies Over Buckwheat Noodles

Stir fry is another great way to eat your veggies. In this method, the cooking time is quick on high heat, and the vegetables stay firm, crunchy, and keep their nutrition. I used red peppers, mushrooms and celery, but you can certainly use whatever veggies you like or have on hand. It is a very flavorful dish, and easy to make.

To keep the meal more nutritious, I used buckwheat noodles instead of regular ones. The noodles are super good, and mild in flavor.

Ingredients:

3 red bell peppers, cut into thin stripes

4 celery stalks, cut into thin stripes

3 cloves of garlic, thinly chopped

1 1/2 tablespoons fresh ginger, chopped

Mixed dried wild mushrooms 88 oz / 25 g ,soaked in water for 10 minutes and drained

1 tablespoon coconut oil

3 large green onions, chopped

Sauce:

1 teaspoon red miso paste

3 tablespoons coconut water

2 tablespoons sweet chili sauce

Noodles:

Japanese soba noodles, gluten free, buckwheat 9.5 oz / 269 g

Directions:

In a nonstick wide pan, add coconut oil on high heat, add peppers, celery and mushrooms. Stir for a few minutes, then add ginger and garlic. Saute for a few more minutes.

Mix all the sauce ingredients and pour over the veggies. It should sizzle, and that's what you want. Lower the heat, and add the onions.

Noodles: 

Cook according to package instructions.

Serving:

Pour some noodles in a bowl, top with the stir fry veggies and serve immediately.