Ever wonder why you are so thirsty after eating Chinese food at restaurants?
I can answer that, it is because of MSG also known as monosodium glutamate. MSG is a flavour enhancer and is commonly added to Chinese food among many other foods. Even though it is FDA approved, it is still very controversial which is why I prefer not to eat Chinese food out unless I absolutely have to. Another thing that concerns me are the ingredients because I prefer to eat organic food which is usually not available at Chinese restaurants. Instead I prefer to use organic vegetables, healthier noodles, and coconut aminos rather than soy sauce.
Author: Create to Enchant
Yield: 4 Servings Prep time: 20 mins
Total time: 35 mins
- 1 package quinoa noodles such as GO GO Quinoa, cooked per package instructions
- 2 tablespoons coconut oil
- 1 Red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon ginger, minced
- 2 cups mushrooms, sliced
- 2 green peppers, chopped
- 2 medium carrots, chopped
- 2 cups cabbage, shredded
- 1 cup green beans, cut diagonally
- 1/2 cup green onions, chopped
- 1/2 cup chopped parsley
- 1/4 teaspoon chilli powder
- 2 tablespoons coconut aminos
- 2 tablespoons vinegar
- salt per taste
- In an oiled wok or a pan sauté the onions,garlic, and ginger until the onions become translucent. Then add the mushrooms as well as green beans and let it sauté for a few minutes until the mushrooms are slightly cooked.
- Season the vegetables with coconut aminos, vinegar, chilli and stir.
- Now add the green peppers, carrots, cabbage and let it cook for 2 minutes or until the carrots are tender.
- Add the cooked noodles now and mix it well so the noodles are covered with the vegetables.
- Garnish the noodles with green onions and parsley.
This recipe is very fast, easy to make and is a healthier alternative to Chinese food from restaurants.
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