Ingredients
Units
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- 2/3 cup raw coconut water
- 3 1/2 tablespoons naturally brewed soy sauce, or to taste
- 2 teaspoons toasted sesame oil
- 1 (8- to 8 1/2-ounce) package whole wheat lo mein noodles or spaghetti
- 2 tablespoons grapeseed oil, divided
- 4 cups small bite-size broccoli florets
- 2 cups sliced baby bella mushrooms
- 1 large red bell pepper, cut into matchstick-size strips
- 1 tablespoon freshly grated gingerroot
- 3 large garlic cloves, minced
- 1/3 cup thinly sliced fresh basil
- 1 tablespoon white or black sesame seeds (or mixture), toasted
Instructions
- Whisk together the coconut water, soy sauce, and sesame oil in a liquid measuring cup. Set aside.
- Prepare the noodles according to package directions. Rinse under cold water and drain well.
- Heat 1 tablespoon of the grapeseed oil in a stick-resistant wok or extra-large skillet over high heat. Add the noodles and stir-fry until coated with the oil, about 15 seconds. Add half the soy sauce mixture and toss just until the liquid is absorbed by the noodles, about 1 minute. Transfer the noodles to a serving bowl.
- Heat the remaining 1 tablespoon grapeseed oil in the wok over high heat. Add the broccoli, mushrooms, bell pepper, and ginger and stir-fry until the broccoli is al dente (cooked through but still firm), about 3 1/2 to 4 minutes. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the noodles and remaining sauce mixture and toss until well combined and excess liquid is absorbed, about 1 minute.
- Stir in the basil, sprinkle with the sesame seeds, and serve. If desired, serve with sriracha and additional soy sauce on the side.
Notes
Per serving: 370 calories, 12g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 850mg sodium, 54g total carbohydrate, 5g dietary fiber, 6g sugars, 14g protein
Nutrition
- Serving Size: 2 cups each