Millet and brown rice ramen noodles stir fried with onion, ginger, bell pepper, zucchini, kale and peas in a spicy garlic sauce and topped with chopped scallions and seeds.
Spicy Garlic Ginger Noodles
5 ramen cakes
2 cups frozen peas
1/4 cup olive oil
1 yellow onion, sliced
1/2 teaspoon fresh ginger, sliced thin
1 red bell pepper, sliced
1 zucchini, spiralized
2 cups kale, sliced thin
Scallion, to garnish
Pumpkin seeds, to garnish
Black sesame seeds, to garnish
Lime, to garnish
Sea salt and cracked pepper, to taste
1/2 cup coconut aminos
1 tablespoon toasted sesame oil
4 garlic cloves, minced
3 tablespoons date sugar
1/2 teaspoon paprika
1 teaspoon chili flakes
Cook noodles and peas according to package instructions. Drain; set aside.
Heat olive oil in a saute pan over medium-high heat. Add onion, bell pepper and ginger; season with salt and pepper. Cook for 4-5 minutes, stirring, until onion begins to turn translucent.
In a small bowl, combine coconut aminos, sesame oil, garlic, date sugar, paprika and chili flakes; set aside.
Add zucchini to saute pan; cook for 1 minute. Then add kale, noodles and peas. Pour sauce over vegetables and noodles; cook for 3-4 minutes, stirring until ingredients are thoroughly combined.
Serve garnished with scallion, black sesame seeds and pumpkin seeds.
peace of mind
let me know what you think ❤︎
Comment below or tag me on Instagram @thesunnysideofceliac