This is my second meatless meal that I'm making for my meatless week, and it was GREAT! This stirfry very flavorful, easy, and healthy. You will definitely get take-out vibes without feeling guilty!
INGREDIENTS
-1 serving brown rice noodles (or brown rice)
-3 stalks broccolini
-1/2 red bell pepper
-3-4 cremini mushrooms
-1/2 shallot
-2 tablespoons teriyaki sauce
-2 tablespoons soy sauce
-1 scallion
DIRECTIONS
1. Begin by prepping the vegetables. Thinly slice the broccolini, red bell pepper, mushrooms, shallot, and scallions.
2. Bring a small pot of water to a boil. Heat olive oil in a medium sized skillet over medium heat. Add the vegetables (except the scallions) to the skillet and season with salt, pepper, and garlic powder. Saute for about 10 minutes.
3. About 5 minutes before the vegetables are finished cooking, add the brown rice noodles to the pot of boiling water. Cook according to package directions. Then, drain the noodles and add them to the skillet with the vegetables.
4. Whisk together the teriyaki sauce and soy sauce. Pour the sauce over the stirfry. Toss with tongs to mix, plate, and then garnish with sliced scallions.