6 oz. Organic Lo Mein Noodles (or organic udon), cooked according to package instructions
2 tablespoons canola oil or coconut oil
1 red bell pepper, julienned (sliced thinly)
1/2 small onion, thinly sliced
1 carrot, julienned
1 cup snow peas
2 cups mushrooms, sliced
1 cup broccoli, bite size pieces
1/4 cup vegetable broth
3 garlic cloves, crushed
2 tablespoons Braggs Liquid Aminos
2 teaspoons natural cane sugar (or sweetener of choice)
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 tablespoon corn starch (optional)
1 green onion, chopped
1 teaspoon sesame oil (optional)
In a small bowl, whisk together all the ingredients for the sauce, vegetable broth, garlic, Braggs Liquid Aminos, sugar, sesame oil, ground ginger, crushed red pepper, and corn starch. Set aside. Give the sauce a quick stir before adding it to the vegetables.
Prepare the vegetables. Set aside.
Cook noodles according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
Heat a large shallow pan or wok, add 2 tablespoons oil.
Add vegetables to the pan and stir for 2-3 minutes.
Next, add the noodles and sauce. Continue to stir or toss for another 1-2 minutes.
Remove from heat. Garnish with chopped green onion and top with a teaspoon of sesame oil, if desired. Serve immediately.
I sometimes add the cornstarch to the cooking sauce to simplify the process, but the correct way to add cornstarch to this dish is to dissolve the corn starch in an equal amount of cold water and then add it to the stir fry 1-2 minutes before the end of the cooking process. Corn starch often settles in the bottom, so be sure to give it a quick stir right before adding to the dish.