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Asian Noodles

By Luci Fardo


(8 oz) noodles (e.g., linguine or rice noodles) 1 Tbsp (sesame) oil ½ heaped Tbsp fresh ginger, grated 3–4 garlic cloves, minced (7.1 oz) fresh mushrooms, chopped 1 large carrot, sliced 1 red bell pepper, sliced 1 medium zucchini, sliced ¾ tsp onion powder ½ tsp smoked paprika Salt and black pepper to taste Green onion to garnish Sesame seeds to garnish SAUCE 2/3 cup water 3–4 Tbsp soy sauce 2 Tbsp rice vinegar 2 Tbsp honey 1 Tbsp cornstarch DIRECTIONS

  1. First, cook the noodles in a pot filled with salted water until al dente (do not overcook them).

  2. Meanwhile, heat oil in a skillet or wok and sauté the ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add the mushrooms, carrot, bell pepper, zucchini, and spices. Sauté for about 5 minutes or until the veggies have softened, stirring frequently. You can add a splash of water sticking.

  3. To make the sauce, add all the sauce ingredients (vegetable broth, tamari, rice vinegar, maple honey, cornstarch, and red pepper flakes) to a medium bowl and whisk well (or to a lidded jar and shake).

  4. Pour the sauce into the skillet and bring the mixture to a simmer. Let it simmer for about 1 minute until it thickens.

  5. Add the drained noodles and toss to combine. Cook for a further 1–2 minutes, taste it, and adjust any of the seasonings (salt, pepper, tamari, sweetener, etc.) if needed. If you like it creamier, add a few spoonfuls of peanut butter

  6. Garnish with green onions and sesame seeds, serve, and enjoy!


great photo under tree_edited.jpg

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