Omg, this was delicious and easy peasy! I smiled from ear to ear when both my daughter and hubby gobbled this up and then asked for seconds. Especially Vienna - getting her to eat all these veggies is a huge win because she's not usually a fan of cooked veggies aside from sweet potato, cauliflower and broccoli.
True to its name, this recipe is packed with colourful veggies from purple cabbage, to sweet red pepper and a hit of green plus a good crunch from sugar snap peas. This means it has plenty of phytonutrients to support your gut health (more specifically, your gut microbiome ) and nourish your whole body.
You can whip up this easy and colourful stir fry and have dinner on the table in under 20 minutes!
The ingredients for the sauce are staples I always have in my kitchen such as tamari, sesame oil, maple syrup, garlic, ginger and some sort of nut or seed butter. If you're not stocked up on these then I highly recommend you do just that then you can make my Veggie Stir Fry with Tempeh from The Joyous Cookbook, this Maple Tempeh or Rachel's Pad Thai with Spiralized Sweet Potato - all are delicious!!
This quick and easy meal checks all the boxes!
This recipe is...
All the veggies cook very quickly and the only ingredient that requires any waiting time is cooking the noodles but once those are done, just add to them to the veggies, then mix in the sauce and VOILA, dinner on the table!
I always add the snap peas last so they don't overcook and stay nice and crunchy. In fact, this whole stir fry doesn't require much cooking which keeps most of the vitamin C intact! Vitamin C is essential for a healthy immune system.
Here's my recipe for this wonderfully delicious and nourishing Rainbow Veggie Stir Fry.
*Option: 10 drops of stevia and 1/4 cup water instead of maple syrup
I hope you enjoy this recipe and it lands on your next dinner plate!