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Stir-Fry Veggie Noodles

 8 oz rice noodles
 ½ cup yellow onion
 2 zucchini
 1 bell pepper
 1 cup oyster mushrooms
 2 tbsp hemp seed
Sauce
  cup vegetable broth
  cup coconut aminos
 2 tbsp grated ginger
 2 cloves garlic
 2 tsp cornstarch
 ¼ cup raw blue agave / maple syrup
1

Cook the noodles according to package directions.

2

Sauce:

In a small saucepan combine all the ingredients. Heat over medium until thickened.

3

In a large skillet fry onion for few minutes, adding water to prevent sticking. Add bell pepper, oyster mushrooms and cook for 5 minutes. Add zucchini and cook for additional 5 minutes. Add sauce and cook for 2 more minutes. Add noodles and combine everything together.