Nourishing Vegetable Stir Fry Recipe

Whisk the sauce ingredients together and set aside: 1/3 cup tamari, 2 tbsp coconut palm sugar, 1 tbsp sambal oelek, 2 tbsp rice wine vinegar, 1 tbsp cornstarch, 1 tsp fish sauce.
Prep the noodles by placing them in a large bowl or pot, pouring over boiling water and soaking according to package instructions. The noodles should be tender, not mushy when done. Drain and set aside in a bowl. Mix with a drizzle of sesame oil so they don’t stick together.
To a large frying pan add your choice of oil and heat to medium-high. Once hot, turn to medium heat and add minced garlic and cook 1-2 minutes, until fragrant.
Add in cauliflower florets and carrots, season with 1 tsp salt and ground pepper and saute until slightly tender but still a bit of crunch, 4-6 minutes. Add in the mushrooms, saute for 5 more minuntes or until tender. Finally add in the cabbage and kale to just wilt, about 1-2 minutes.
Add in the cooked noodles and stir fry sauce. Saute for a couple minutes, tossing gently (tongs work great), until noodles are warmed through and everything is coated with sauce. Optional: garnish with dehydrated garlic.