Welcome warmer weather with a deliciously nutritious Spring Noodle Stir Fry with Ginger Sauce that’s packed with plant-based protein, filling fiber, and seasonal vegetables.

What You’ll Need
1 8oz package edamame spaghetti
1 tsp minced ginger
1/4 cup coconut aminos or low sodium soy sauce
2 tbsp rice vinegar
1/4 cup + 1 1/2 tbsp avocado oil, divided
1 garlic clove, minced
2 large carrots, shaved into ribbons with a vegetable peeler
1 cup thinly sliced shiitake mushrooms
1 cup snap peas
1/4 cup enoki mushrooms
1 cup pea shoots or watercress
1/4 cup green onions, chopped

What To Do
Prepare edamame pasta according to package instructions. Drain and rinse with cold water when done cooking. Set aside.

In a small bowl combine ginger, coconut aminos (or soy sauce), rice vinegar, and 1/4 cup oil. Mix together until uniform consistency forms. Set aside.

Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Add garlic and carrots, stirring frequently until fragrant, about 1 minute. Add shiitake mushrooms and snap peas, continuing to stir frequently for about 2 minutes, or until softened.

Turn off heat and add pasta. Add the sauce and toss to evenly coat pasta and vegetables. Gently stir in enoki mushrooms and pea shoots. Garnish with green onions. Enjoy immediately.

About the author
Chelsey Amer, M.S., R.D.N. is the owner of Chelsey Amer Nutrition, an online nutrition counseling and consulting business based in New York City. Chelsey’s mission is to help people feel their best while getting in touch with their bodies and discovering how all foods can fit in their lifestyle. When Chelsey is not working with her clients, she develops tasty, food-allergy friendly recipes and photographs every bite for her healthy food blog on ChelseyAmerNutrition.com. For more from Chelsey, follow her on Instagram @chelseyamernutrition.