The holidays are over and many of us have vowed to eat healthier foods in 2020. To that end, we decided to start off the year with a nutritious recipe for stir-fried vegetables and noodles from Pita Jungle.

Another plus for this recipe: If you’re concerned about your carb intake, shirataki noodles (traditional Japanese noodles made from konjac yams) are very low in digestible carbohydrates as well as calories.

If you’d like to give the dish a try, you can find the veggie noodle stir fry on Pita Jungle’s Seasonal Kitchen Crafts menu through March. In the restaurant, they make the stir fry with bone broth, so if you eat a plant-based diet, make sure to ask for the vegetarian version. Happy New Year!

Pita Jungle Veggie Noodle Stir Fry
3-4 servings

Ingredients

Aromatics

½ tbsp. minced garlic
½ tsp. minced ginger
1 tbsp. finely diced onions

Veggies

1 cup broccoli florets
1 cup cauliflower florets
2 oz. carrots, julienne
2 oz. zucchini, sliced

Noodles

24 oz. shirataki noodles or linguini

Sauces

1 tbsp. Sriracha
1 tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. fish sauce (optional)

Garnish

10 mint leaves, chiffonade
¼ cup cilantro leaves
½ cup pea sprouts

3 tbsp. olive oil
Salt and pepper to taste

Preparation

In a large sauce pan, heat up olive oil. Start browning the veggies and add salt and pepper as needed. Add the aromatics and let sweat, and then add the sauces and deglaze with the sauces. Toss in the noodles and mix well. Place mixture in bowl and add garnish.