Super Fast
Ginger-Garlic Vegetable Stir Fry
Ingredients
- 1 (14-oz) pkg rice noodles
- 1 (20-oz) pkg frozen broccoli stir fry
- 3 Tbsp olive oil
- 1 (15.5-oz) can chickpeas, rinsed and drained
- 3 cloves garlic, minced
- 1 Tbsp grated ginger
- ½ cup vegan protein broth
- 3 Tbsp less sodium soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp organic brown sugar
- 1 Tbsp cornstarch
- 1 cup chopped salted peanuts
Instructions
- Cook noodles according to package directions.
- Meanwhile, cook stir fry vegetables in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until lightly browned and tender. Add chickpeas, garlic, and ginger; cook 1 minute or until fragrant.
- Stir together broth, soy sauce, vinegar, sugar, and cornstarch in a small bowl. Add broth mixture to skillet. Reduce heat, and cook 6 minutes or until sauce is thickened.
- Serve vegetables over noodles; sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
545
|
545
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 12 | 12 |
| Carb (g) | 87 | 87 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 684 | 684 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 5 | 5 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
