By Hannah Godfrey
Fennel, Carrot, Mushroom Stir Fry
4 steps
Prep:15minCook:10min
Updated at: Thu, 17 Aug 2023 12:09:17 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
30
High
Nutrition per serving
Calories355.9 kcal (18%)
Total Fat10.5 g (15%)
Carbs54.6 g (21%)
Sugars12.6 g (14%)
Protein13.5 g (27%)
Sodium2086.2 mg (104%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ cuplow sodium soy sauce
or Tamari if gluten free
½ cupvegetable stock
1 tablespooncorn starch
or arrow root
1 tablespoonhoney
1 teaspoonsesame seed oil
1 teaspoonrice vinegar
2 inchginger
piece, peeled and grated or finely minced, or 1 tablespoon ginger paste in a squeeze tube, and other readers have had success with 1 tablespoon ground powdered ginger
2garlic cloves
grated or finely minced
0.5 lbramen
or another type of Asian noodle
1 Tbsvegetable oil
1fennel
bulb and fronds
2carrots
large
5 ozshiitake mushrooms
salt
to taste
pepper
to taste
crushed red pepper flakes
to taste
Instructions
Step 1
Mix sauce ingredients (soy sauce through garlic.) Set aside.
Step 2
Cook pasta according to package directions.
Step 3
Heat vegetable oil over med-high heat in a large skillet or wok. Add add fennel cook for 3-5 minutes. Add carrots, cook 3-5 more minutes. Add mushrooms and cook until all vegetables are softened.
Step 4
Add sauce to veggies, cook 3 minutes until sauce thickens. Add noodles to veggies and toss to coat.
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