Thai Vegan Stir-Fry Noodle Bowl with Cucumber Lime Smoothie

Allergens

• Soy (in tamari)

Ingredients

• For the Noodle Bowl:
• 4 oz brown rice noodles
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup green onions, chopped
• 2 tbsp lemongrass, finely chopped
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 tbsp tamari or soy sauce
• 1 tbsp lime juice
• 1/2 cup fresh cilantro, chopped For the Cucumber Lime Smoothie:
• 1 cup cucumber, chopped
• 1/2 cup coconut water
• 1/2 cup spinach leaves
• 1/2 cup pineapple chunks
• 1/4 cup mint leaves
• 1 tbsp lime juice

Instructions

1. Cook noodles according to package instructions, then drain and rinse under cold water. Set aside.
2. Heat a large skillet over medium high heat. Add lemongrass, ginger, garlic, and mushrooms. Sauté for 3 4 minutes or until fragrant.
3. Add bok choy, red bell pepper, carrots, green onions, tamari, and lime juice to the skillet. Cook for 5 6 minutes, stirring occasionally.
4. Add cooked noodles and cook for an additional 2 3 minutes.
5. Remove from heat and top with fresh cilantro. Serve immediately.
6. In a blender, combine cucumber, coconut water, spinach leaves, pineapple chunks, mint leaves, and lime juice. Blend until smooth.
7. Pour into a glass and enjoy alongside your Thai Noodle Bowl.

Chef’s Insight

• This recipe is designed to rejuvenate body and spirit with clean, energizing ingredients.

Notes

• Customize the vegetables to your preference.