KOREAN STIR-FRIED VEGGIE NOODLES

(Medium-FODMAP, Gluten-free & Vegan)

---

SERVES:2-4 COOKS IN: 20 MINUTES DIFFICULTY: 4/10

---

---

INGREDIENTS:

8oz Rice noodles (uncooked)

½ cup Carrot, chopped

½ cup Snap peas

½ cup Mushrooms, chopped

⅓ cup Water chestnuts, chopped

½ tbsp Gochujung(optional)

1 tbsp Minced garlic

½ tbsp Sugar

2 tbsp Soy sauce(Glutenfree)

2 tbsp Oil

Salt to taste

Toasted sesame seeds to sprinkle

METHOD:

1. In a deep pot half-filled with water, add noodles and cook until they are softened, strain the noodles, rinse with cold water and keep aside.

2. In a wok, add oil, garlic, and stir. Add chopped carrot, snap-peas, mushroom, water chestnuts, and stir for 3 mins.

3. Add Gluten-free soy sauce, gochujang, salt, sugar, and stir until the soy sauce evaporates.

4. Add cooked noodles, toss well and dish out. Sprinkle toasted sesame seeds and serve.

---