Winter Vegetable Stir Fry Noodles

Ingredients

• Chinese noodles

  Cellophane or long rice (mung beans), dehydrated

  230g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Carrots

  Raw

  2 medium or 122g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Kale

  Raw

  3 cup, chopped or 201g

• Ginger root

  Raw

  1 ½ tbsp or 9g

• Rice wine vinegar

  1 tbsp or 15g

• Orange juice

  1 tbsp or 16g

• Hot Chili Sauce

  Sriracha - Walmart

  ³⁄₁₆ oz or 5g

Directions

1. Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles are done. Drain the liquid and run the noodles under cold water.
2. Heat a large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the fennel and carrot, cut into matchsticks, and let it cook for about 5 minutes. Add the garlic, ginger, and chopped kale, and stir for another minute or so until the vegetables are cooked.
3. Add the rinsed noodles, green onions, and remaining ingredients. Stir well and cook until heated through. Add a little water if it seems dry, and extra sriracha, soy sauce or vinegar to taste.

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