Servings: 3
Calories: 265kcal
Ingredients
- 1 lb Heart of Palm Noodles
- 2 tbsp sesame oil divided
- 3 eggs
- 2 tbsp liquid aminos
- 4 green onions thinly shaved
- 4 garlic cloves minced
- 1 tbsp fresh ginger finely chopped
- ½ tsp crushed red pepper flakes
- 8 oz baby bella mushrooms sliced
- ½ cup sliced carrots
- ½ cup baby peas
- 1 bell pepper cored and thinly sliced
Instructions
- Add 2 tsp of sesame oil to wok over medium heat.
- Add eggs, lightly scramble, and allow to cook without disturbing.
- Remove egg and slice into strips. Set aside.
- Add 1 Tbsp sesame oil to pan along with 3 green onions, garlic, ginger, and red pepper flakes.
- Leave on medium heat for roughly 1 minute.
- Add half the liquid aminos along with the mushrooms, carrots, and peas.
- Once mushrooms are soft, add heart of palm noodles and egg strips and gently toss or mix with tongs.
- Allow flavors and textures to marry for roughly 5 minutes.
- Add remaining liquid aminos and sesame oil and stir gently.
- Garnish with remaining green onion.
- Enjoy!
Nutrition
Fiber: 7g | Calories: 265kcal | Fat: 14.3g | Protein: 13.6g | Carbohydrates: 20g
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