Recipe Friday: The Veggie Noodles Stir Fry from Pita Jungle

Marilyn HawkesJanuary 3, 2020
Share This

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



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


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


24 oz. shirataki noodles or linguini


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


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

3 tbsp. olive oil
Salt and pepper to taste


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.

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.