Ginger Lime Stir Fry

Prepare a medium pot of water and heat on medium in preparation for the noodles.
Preheat a large wok or skillet on high with sesame oil. Add ginger to the oil and allow it to toast up and become fragrant. 3.) Add peppers and mushrooms until the mushrooms start to sweat and become tender. Toss in the carrots, snow peas, cabbage and broccoli stirring regularly to coat all veggies in the ginger and sesame oil.
Add the tamari and lime juice to stir fry.
Add the rice noodles to boiling water.
Stir fry veggies for another minute until broccoli looks bright green, being careful to not over cook. Your stir-fried vegetables should still have a nice crispy crunch to them. Remove stir fry from heat and set aside.
Check your noodles to make sure that they are al dente. Strain with from water and toss with a little bit of oil before plating.
To plate scoop up some of the noodles and set them in the bottom of the plate or noodle bowl. Top with a large scoop of the stir fried veggie mix being sure to scoop up some of the beautiful sauce from the bottom of the wok. Sprinkle the dish with sesame seeds and serve with your favorite chopsticks.

Ginger $1.59 (4oz) | $.20

Peas $2.29 (9oz) | $.78

Red bell Pepper $.099 (1 whole) | $.50

Carrots $.99 (1 pound) | $.50

Broccoli florets $2.79 (16 oz) | $.69

Purple cabbage $1.48 (1 lb) | $.18

Mushrooms $1.88 (1 lb) | $.23

Tamari $2.39 (10 oz) | $.47

sesame oil $3.55 (5.5 oz) | $.32

Limes $.14 each | $.28

sesame seeds $3.03 (8 oz) | $.02

Rice noodles $1.19 (16 oz) | $.60

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