Chef:  Chuck Underwood
Makes: 2-4 Servings
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

 

 

 

Ingredients 

The Sauce

  • ⅓ c Low Sodium Vegetable Broth
  • 3 T Low Sodium Soy Sauce
  • 1 T Lime Juice
  • 1 t Brown Sugar
  • 1 t Chili Garlic Sauce
  • ½ t Ground Ginger
  • 1 T Corn Starch
  • 1 T Water

The Stir Fry

  • 8oz Spaghetti Noodles
  • 1 Carrot, sliced into matchsticks
  • 1 Leek (white part slice into matchticks)
  • 1 Red Bell Pepper (sliced into strips)
  • 4 oz Mushrooms
  • 4 oz Shiitake Mushrooms
  • 2 handfuls Baby Spinach

Directions

  1. In a small Saucepan, mix all sauce ingredients together (except Corn Starch)
  2. Over med heat, cook until bubbly, then stir in Corn Starch/Water slurry to thicken
  3. Set sauce aside for now
  4. Prepare noodles according to package directions
  5. Drain noodles, rinse, and set aside
  6. In a large Wok, stir fry all veggies until crisp tender
  7. Use Broth, Water, or Soy Sauce to prevent sticking
  8. Add noodles to wok and mix thoroughly
  9. Add Baby Spinach and combine
  10. Stir in sauce and mix well until thoroughly combined and spinach has wilted

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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