This flavorful gluten-free teriyaki noodle stir-fry is full of flavor and nutrients thanks to lots of green vegetables, and hearty quinoa spaghetti by Tresomega. This recipe was developed as a submission for the Tresomega Recipe Challenge.
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Teriyaki Noodle Stir-Fry
Ingredients
- 1 package Gluten-Free Quinoa Spaghetti
- 1 package Teriyaki Jackfruit by The Jackfruit Company
- 1 8 oz container brown mushrooms sliced
- 1/2 large yellow onion sliced
- 1 green bell pepper seeded and sliced
- 1 12 oz bag frozen asparagus spears, thawed you can also use fresh
- 1 Tbsp Tresomega Coconut Oil
- 1 tsp Chinese Five Spice
- 1 tsp garlic powder
- 1 Tbsp tamari sauce
- 1 tsp sea salt
- 1 tsp sesame oil
- 1 handful cilantro chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Slice asparagus spears into thirds lengthwise and set aside.
- Heat a large skillet over medium-high heat and add coconut oil. When oil is melted add onions, mushrooms, green pepper, spices and tamari sauce and saute for about 2-3 minutes. Add teriyaki jackfruit and saute for an additional 3-5 minutes.
- Add the asparagus in a layer on top of the mushrooms and jackfruit and cover with a lid. Reduce heat to medium and cook for five minutes until asparagus is heated through. Remove lid and add pasta and cilantro and gently toss everything together until well combined.
- Serve immediately with a bit more cilantro for garnish.
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