It is actually one of my favorite ways to use up leftover plain noodles and even vegetables at the end of a grocery cycle. I love the flavors, and the color combination. You can use whatever veggies you have on hand.
Using a cutting board, coarsely chop the garlic and ginger together. Sprinkle with celtic sea salt and continue to chop until a paste form. Set aside.
Whisk together the coconut aminos, sesame oil, and honey in a small bowl. Set aside.
Make sure all the veggies are cut, prepped, and ready to be cooked.
Heat a wok over medium-high heat, add the olive oil. Once the olive oil is simmering, add the onion, stir around and good for about 2 minutes until golden, Add the mushrooms, and cook for another 3-4 minutes until brown. Add the garlic ginger paste, and cook for a minute while stirring vigorously.
Add the broccoli, bell pepper, and carrots. Stir around, cover the wok and cook for 3-4 minutes. Add the frozen peas, cooked whole wheat pasta, and the sesame oil mixture. Toss well to combine.
Cook for another 4-5 minutes until the whole wheat pasta and the frozen peas are cooked through.
Season with celtic salt and black pepper.
Garnish with scallions, and sriracha for a little spice.
Serve warm.
Keep the vegetable fried noodle stir-fry in an air tight container in the fridge for up to 4 days.
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