Mung Bean Pasta Stir Fry
Veggie filled and high in protein, this stir-fried noodle dish is grain-free and full of spicy, peanut flavor.
Ingredients
Stir Fry
- 2 Servings Uncooked Mung Bean or Edamame Pasta (100g)
- 1 Red Bell Pepper (150g)
- 1 Cup Broccoli Florets (180g)
- 4 Large Carrots (280g)
- 1 Large Zucchini (270g)
Sauce
- 6 Tbs Peanut Powder (PB2)
- 3 Tbs Reduced Sodium Soy Sauce
- 3 Tbs Reduced Fat Coconut Milk
- 2 Tbs Siracha
- 3 Tbs Water
- 3/4 Tb Fresh Minced Garlic
- Black pepper
- Salt
- Coconut or Olive Oil
Instructions
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Follow instructions provided to prepare 2 servings of grain-free pasta. Drain and set aside.
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Prepare all vegetables by spiraling the carrots and zucchini, chopping your red bell pepper, and breaking broccoli into small florets.
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In a small bowl prepare the sauce by mixing together all of the sauce ingredients listed above.
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Heat a large skillet on medium heat on the stove and spray lightly with olive or coconut oil.
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Add all your vegetables to the skillet and cook for about 5 minutes.
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After 5 minutes add drained noodles and sauce to the skillet and simmer on low for an additional 5 minutes or until broccoli is tender.
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Remove from heat, salt and pepper to taste, and serve!
Notes
- Mung bean and/or edamame noodles can be found at most Whole Foods and specialty grocers. My favorite is Explore Cuisine Organic Edamame & Mung Bean Fettuccine which is available through Sprouts, Jet, Walmart, Amazon, Thrive Market, etc.
- For busier nights I recommend using pre-spiralized vegetables like Trader Joe's Carrot Spirals
Nutrition Facts (Per Serving)
- Calories: 280
- Fat: 5.5g
- Carbs: 38g
- Sugar: 14g
- Protein: 24g
