Noodle Stir-Fry


Noodle Stir-Fry

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4



  • 8 ounces vermicelli rice noodles
  • 2 tablespoons grape seed oil
  • 8 ounces cremini mushrooms, sliced
  • 1 large carrot, cut into matchsticks
  • 1 bell pepper, cut into matchsticks
  • 1 zucchini, cut into matchsticks
  • 1 small white onion, thinly sliced
  • 1 bunch kale, roughly chopped
  • 1 bunch scallions, cut into 1-inch pieces
  • 1/4 cup tamari
  • 2 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 2 cloves garlic, grated
  • 1 teaspoon ginger, grated
  • sesame seeds for garnish


  1. Prepare noodles according to package directions. Toss with sesame oil to keep from sticking together. Set aside.
  2. Prepare sauce. Combine all ingredients in a bowl. Set aside.
  3. Heat 2 tablespoons of grape seed oil over high heat in a wok.
  4. Add mushrooms and carrots. Cook for about 4 minutes, stirring constantly. Add remaining 2 tablespoons grape seed oil. Add pepper, zucchini, and onion; stir-fry for another 3 minutes. Add kale and scallions; stir-fry for another 2 to 3 minutes.
  5. Add reserved noodles and sauce. Toss well to combine. Garnish with sesame seeds and serve.

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