Ingredients
1 (8-ounce) package dry noodles
1/4 cup Sprouts Brand Low Sodium soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon black pepper
1/2 cup vegetable broth
2 tablespoon canola oil
1/3 cup onion, roughly chopped
2 garlic cloves, chopped
1 medium red bell pepper, sliced in strips
1 cup cremini mushrooms, sliced
1c up cauliflower florets, chopped
1 cup Sprouts Brand chopped frozen broccoli
1/2 cup Sprouts Brand frozen edamame soybeans
1/2 cup Sprouts Brand frozen cut corn
2 cups chopped frozen kale
1 cup frozen peas and carrots
Sprouts Brand Vegetable Broth
toasted sesame seeds
Sprouts Brand red pepper flakes
Instructions
Prepare noodles according to package instructions. Drain and rinse with cold water. Set aside. While noodles are cooking, whisk together soy sauce, sugar, rice vinegar, sesame oil, black pepper and broth in a medium bowl. Heat oil in a wok or sauté pan over medium heat. Add onion, garlic, bell pepper, mushrooms and cauliflower. Cook for 2 minutes stirring constantly. Add broccoli, soybeans, corn, kale, peas and carrots. Continue to cook, stirring rapidly and constantly until vegetables are tender. Add noodles and soy sauce mixture. Increase heat to high. Carefully fold in ingredients using tongs. Cook for 1-2 minutes. If noodles stick to pan, add 2-3 tablespoons of vegetable broth and decrease heat. remove from heat, serve immediately. Garnish with toasted sesame seeds and red pepper flakes.