Saucy Stir Fry Noodles

INGREDIENTS 

• 2 tablespoon oil
• 1 clove of garlic minced
• 1 shallot minced
• 2 tablespoon chopped green onions
• 1 teaspoon minced ginger
• ¼ chili (optional) minced
• ½ carrot cut into matchsticks
• 1 bell pepper (I used half of a red and half of a yellow) cut into strips
• 3-4 mushrooms sliced
• ½ cup of your favorite greens (snow peas, spinach, pak choi, zucchini etc)
• 3.5 ounces dry noodles
• ¼ cup vegan oyster sauce homemade or store-bought
• 2 tablespoon of the noodles cooking water
• optional: toasted sesame seeds, lime juice

INSTRUCTIONS 

1. Heat the oil in a large non-stick skillet. Once hot, add the minced garlic, shallot, green onions, and ginger. Sautée for about 3 minutes.
2. Next, add the carrots, bell peppers, mushrooms, and your favorite green vegetables, and sautée for another 5 minutes, or until carrots are tender but still a little bit crunchy.
3. In the meantime, bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions. Add the vegan oyster sauce to a small bowl and dilute it with 2 tablespoon of the noodles cooking water.
4. Drain the noodles and add to the skillet with the vegetables. Add the oyster sauce and stir to coat. Cook for one more minute and serve.
5. Serve topped with toasted sesame seeds, a squeeze of lime and chopped cilantro!