Ingredients
- 8 oz of noodles (spaghetti, vermicelli, soba, flat- whatever works)
- 1 red bell pepper (very thinly sliced)
- 2 cups shredded cabbage (napa or savoy ideal, but green works too)
- 1 cup mushrooms (sliced)
- 2 cups bok coy (roughly chopped)
- 2 scallions chopped)(
- 1 egg
- cilantro + peanuts for topping
Sauce:
- ¼ cup tamari (or soy sauce, or coconut aminos)
- 2 tsp sesame oil
- 2 tsp coconut sugar (or honey)
- 2 tsp sriracha (or other hot sauce)
- 1 tsp fresh ginger (grated)
- splash fish sauce or lime juice
Instructions
- Chop all veggies first to get fully prepared as this comes together quick. Make sauce and set bowl aside.
- Cook noodles as directed, but undercook by 1-2 minutes. Rinse under cold water to stop the cooking and set aside. If you’re using day old noodles, just have them ready.
- Heat up a large frying pan or wok over medium heat. Add a good drizzle of avocado or coconut oil. Throw in the mushrooms + peppers, tossing for a few minutes. Then add in the cabbage + bok choy to toss.
- A few minutes later, add in the scallions + the noodles, tossing to combine until things start to mix together. (If you’re using day old noodles, you may need to add a splash of water to help them soften.) Pour in the sauce and keep tossing. Push the noodles/veggies to the side a little and crack the egg right on the pan. Use your wooden spoon to quickly scramble/stir the egg into the mixture.
- Once everything is fully combined, taste and add in more soy sauce or maybe even some lime juice if needed.
- Top with freshly chopped cilantro and crushed peanuts.