Veggie Stir Fry 

Ingredients

• 1 Tbsp. Oil (vegetable/canola/olive/etc.)
• 8.6 oz. rice/sweet potato noodles
• 2 C. chopped Kale
• 1-2 carrots, diced
• 1 C. purple cabbage, shredded
• 1 bell pepper, sliced
Sauce Ingredients:
• ¼ C. Vegetable Stock
• 2 Tbsp. Oyster Mushroom Sauce
• 1 Tbsp. Rice Vinegar
• 4 Tbsp. Soy Sauce/Tamari
• 1 Tsp. White Pepper Powder
• 2 Tbsp. Fresh Ginger, Grated
• 2 Cloves Garlic, Minced

Instructions

1. Cook the noodles according to the package, drain the water and cool the
2. noodles by running under cold water.
3. Mix the sauce ingredients in a bowl until combined and set aside.
4. Heat the oil in a skillet or wok over high heat then add the carrots and bell
5. pepper, cook for a minute.
6. Add in the purple cabbage, and cook an additional minute then add the kale
7. and sauce mixture.
8. Cook until the kale has softened and the sauce has been slightly absorbed.
9. Add in the noodles, carefully toss until coated in the sauce.
10. Serve immediately and enjoy!