Healing Noodle Stir-Fry

Here's what I've been making on repeat this cold and flu season. This noodle stir-fry is full of flavor plus its loaded with antioxidants and it's antiviral with onions, fresh garlic and ginger. I fry cabbage and shiitake mushrooms with a little bit of beef stock. And then finish it off with tamari, toasted sesame seed oil and rice wine vinegar. I use brown rice and millet noodles, topped with green onions. It's healing and comfort all in one!

Ingredients:

• 2 tablespoons of olive oil

• 1/4 cup of beef stock

• 1/2 onion, sliced

• 1 cup mushrooms, sliced (I used shiitake and baby portabella)

• 1 cup cabbage, sliced

• 2 cloves of garlic, grated right into the pan

• 1 inch fresh ginger, peeled and grated right into the pan

• 1/4 teaspoon red peper flakes

• 1 teaspoon arrowroot powder

• 1 tablespoon rice wine vinegar

• 2 tablespoons tamari

• 1 teaspoon toasted sesame seed oil

• 2 rice noodle cakes, I use Lotus Foods Millet & Brown Rice

Instructions:

Saute onion, cabbage and mushrooms in olive oil until fragrant. Add beef stock, red pepper flakes, garlic, and fresh ginger and cook for about 5-7 minutes until done. Meanwhile, bring water to a boil and cook noodles according to package. Drain noodle and add to stir-fry. Add arrowroot powder, tamari, rice wine vinegar and sesame seed oil. Toss to combine and let sauce thicken for one minute. Top with green onions and enjoy!