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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I like to pack as many veggies as I can into my recipes. While the veggies I submit as ingredients are great in this dish, feel free to improvise and use whatever you have on hand. Thats what I do! You could also add cubed, extra firm tofu to add some protein. Ingredients:
1/2 head cabbage, shredded. (its is ok to cheat and use cole slaw mix if you are in a hurry and dont feel like chopping.) |
1/2 bell pepper, sliced thinly |
2 cups broccoli florets (sometimes i use the broccoli cole slaw instead) |
1 cup mushroom (feel free to use canned) |
1 tablespoon minced garlic |
2 tablespoons extra virgin olive oil |
1 tablespoon sesame oil |
2 tablespoons lemon pepper |
1 teaspoon salt |
1 tablespoon soy sauce |
16 ounces whole wheat egg noodles (cooked) |
Directions:
1. Warm oil in skillet and add garlic.
2. Then toss in broccoli, mushrooms,and bell pepper.
3. Cook on medium heat a few minutes until veggies are slightly tender but still crisp.
4. Add cabbage and cook until cabbage is tender but crisp.
5. Add seasonings and soy sauce according to your personal taste.
6. Add cooked noodles and stir until mixed.
7. Enjoy!
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