Description
A quick and easy Ginger Veggie Stir Fry ready in 10 minutes! Perfect for those days when you don't have much time to cook!
Ingredients
Scale
- 1/2 cup Low Sodium Vegetable Broth ( )
- 3 Tbs Low Sodium Soy Sauce ((divided))
- 1 Tbs Mirin ((or white wine))
- 2 tsp Brown Sugar
- 1 tsp Cornstarch
- 3 Tbs Ginger ((minced))
- 1/2 tsp Chili Garlic Paste
- 1/2 pkg Thai Kitchen Rice Noodles
- 1 pkg Frozen Stir Fry Veggies ((16oz))
Instructions
- Fill pasta pot halfway with cold water and set to boil.
- Once water comes to a boil, turn off heat and add noodles and veggies.
- Set timer to 10 minutes.
- In a small bowl, whisk together broth, 2 Tbls soy sauce, wine, sugar, cornstarch mixture, and vinegar. Set aside.
- Peel and mince ginger and add to small saucepan with 1 Tbl soy sauce and chili paste
- Simmer until softened and then add in remaining sauce ingredients.
- Simmer until thickened and then pulse in blender until liquefied.
- Drain noodles and veggies and return to pan.
- Stir in sauce and serve.