Nutritious Noodles

This is one of my favorite 'go-to' recipes during busy weeknights. It's a great one dish meal which can be put together in 30 minutes. These nutritious noodles are packed with the goodness of vegetables and beans and can be made gluten free by using quinoa noodles. Kids love these noodles in their lunch boxes too!!

Ingredients:

• 8 oz / 1 box - Quinoa Spaghetti OR Eggless Noodles - cooked per package direction (al dente / firm to the bite)
• 15 oz can - Organic Black Beans - drained and rinsed (you could substitute with any beans of your choice)
• 2 small - Carrots - peeled and thinly sliced
• 1 medium - Zucchini - cut into small pieces
• 1 medium - Yellow (summer) Squash -  cut into small pieces
• 2 - Hatch Peppers (when in season) OR 1 medium - Green Bell Pepper -  cut into small pieces
• 2 cups - Green Cabbage - finely sliced
• 1 medium - Onion - sliced
• 1 1/2 inch - Ginger - minced
• 6-7 cloves - Garlic - minced
• 3 tablespoons - Organic Tamari (gluten free soy sauce)
• 2 tablespoons / to taste - Chili Garlic Sauce
• 2 + 1 tablespoons - Oil
• Salt - to taste (please check the taste before adding salt, because tamari does contain salt)

1. Cook the quinoa spaghetti / eggless noodles per the package directions (al dente / firm to the bite). Note: after straining the water out, add 1 tbspn. oil and toss the noodles so that they don't become sticky.
2. Heat 2 tbspn. oil in a nonstick wok.
3. Add the minced ginger & garlic. Saute till the raw smell goes away.
4. Add the sliced onion. Saute till it becomes transparent (3-4 minutes).
5. Add all the chopped veggies and stir well. Saute on high heat for about 4-5 minutes, till the veggies are cooked but firm to the bite.
6. Add the tamari sauce and chili garlic sauce. Stir well. 
7. Adjust the amount of salt you need, keeping in mind that tamari already contains some salt.
8. Add the cooked noodles to the seasoned veggies and mix well. Sometimes I like to cut the noodles with my kitchen scissors so they are not too long and easier to eat :)
9. Add the beans and toss well.
10. Serve hot.

Note:  you can always use the vegetables and beans of your choice, or use the vegetables that are in season. Asparagus, mushrooms, green beans, broccoli, are my other choices.

Serves 4 - 6