SPICY BROCCOLI CARROT NOODLE STIR-FRY

By Peggie

A simple broccoli carrot noodle stir-fry with a flavorful spicy soy sauce! Quick to make and so much better for you than takeout!

Ingredients

• FOR THE SAUCE:
• 1/4 cup low sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 tablespoons sriracha
• 1 tablespoon pure maple syrup
• 1 tablespoon water
• 2 large cloves garlic, minced
• 2 teaspoons cornstarch
• FOR THE STIR-FRY:
• 10 ounces uncooked whole wheat spaghetti
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 2 cups bite-sized broccoli florets
• 2 cups peeled and sliced carrot
• 1 cup raw cashews, roughly chopped
• chopped cilantro, for garnish
• sesame seeds, for garnish

Preparation

Step 1

FOR THE SAUCE:

In a small bowl, whisk together all the ingredients for the sauce. Set aside.
FOR THE STIR-FRY:

Bring a large pot of lightly salted water to a boil. Cook the pasta according to the package directions until just al dente. Drain.
After the pasta has been cooking for a few minutes, set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion, broccoli and the carrots and cook for about 6 to 8 minutes, or until the veggies are tender but still a touch crisp. Add in the drained pasta and the sauce. Continue to cook, tossing frequently, for about 1 minute. Remove from the heat. Add in the cashews and toss to combine. Serve the pasta topped with the cilantro and sesame seeds.