I’ve been so into Asian food lately, especially Korean food and I’m always trying and creating new Asian-style recipes like this one. I know it’s not a traditional recipe, but I used some typical Asian ingredients like sesame oil, sesame seeds, noodles and tamari and it tasted amazing, it’s my new obsession! I made it at least 3 times last week, one of them using brown rice instead of the noodles. This stir fry is perfect if you want to make a healthy, quick and easy dinner recipe. If you make it, don’t forget to leave a comment, you’ll make us so happy. ?
- We used gluten-free noodles made with brown rice and millet flour, but feel free to use any other type of gluten-free pasta.
- Sesame oil is perfect to make Asian recipes, but any other oil will work.
- Feel free to use other veggies or your favorite sweetener, this recipe always works!
- If you can’t eat gluten, don’t use soy sauce because is made with wheat, use tamari instead.
- If you want to make an oil-free version of this recipe, just steam or blanch the veggies.
- 6 oz gluten-free noodles (175 g)
- 2 tbsp sesame oil
- 2 cloves of garlic, minced
- 1/8 – 1/4 tsp cayenne powder
- 1/2 julienned onion
- 1 julienned carrot
- 1 Italian green pepper or 1/2 green bell pepper, julienned
- 1 1/2 cups julienned red cabbage (120 g)
- 2 tbsp tamari or soy sauce
- 2 tsp coconut sugar
- Sesame seeds (optional)
- Cook the pasta according to package directions.
- Heat the oil in a wok or a frying pan and sauté the garlic and the cayenne powder for about 1 to 2 minutes over medium-high heat.
- Add the veggies and sauté for about 5 minutes. Don’t overcook the veggies, they should be “al dente”.
- Add the pasta (drained), the tamari and the sugar, stir and cook for 1 to 2 minutes more.
- Serve with some sesame seeds on top.
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!