Easy Noodle Stirfry


  • 4 oz buckwheat noodles
  • 2 carrots, spiralized
  • 1 bunch baby broccoli, chopped
  • 2 cloves garlic, minced
  • 1 cup spinach
  • 1 tbs vegetable oil

Stir Fry Sauce

  • 5 tbs soy sauce
  • 1 tsp fish sauce (sub 2 tsp nutritional yeast dissolved in soy sauce to make it vegan)
  • 1 tsp tamarind paste
  • 2 tsp lime juice
  • 2 tsp agave nectar
  • 2 tsp chili oil (sub srircha sauce for less oil and more kick)
  1. Bring 4 cups of water to boil in a medium pot. When water reaches a rolling boil, add noodles.
  2. Cook noodles on high heat, stirring every few minutes, until they are soft.
  3. Drain noodles and set aside.
  4. To make the stir fry sauce, whisk all ingredients together and set aside.
  5. In a shallow pan, heat oil and garlic.
  6. Add vegetables and reduce heat to medium. Cook, stirring constantly, until broccoli turns bright green and begins to get tender.
  7. Add noodles, and mix in well.
  8. Pour in sauce and mix until all noodles and vegetables are coated.
  9. Serve hot.

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