This turned out surprisingly yummy and would be great with shrimp or chicken, too!

• 8 ounces uncooked lo mein noodles or spaghetti (I used gluten free spaghetti rice noodles)
• 1 tablespoon coconut oil
• 1 organic red bell pepper, julienned (or thinly chopped is fine, too)
• 1 organic carrot, julienned (or thinly chopped is fine, too)
• ½ cup organic peas
• 1 cup broccoli
• 3 cloves garlic, minced
• sesame seeds for garnish, if desired

• 3 T tamari sauce
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 tsp coconut sugar
• 1/2 cup white wine (or dry sherry)

1. Cook noodles according to package instructions.
2. In a small bowl, whisky together the tamari sauce, sesame oil, maple syrup, coconut sugar and white wine. Set aside.
3. Heat coconut oil in a large skillet.
4. Add in red bell pepper, carrots, peas and broccoli. Sauté until tender, about 5 minutes.
5. Add in garlic and cook for an additional minute.
6. Stir in the sauce and combine with veggies for about a minute.
7. In a large bowl (or in the skillet if there’s room), add cooked noodles and toss to combine.
8. Serve immediately with sesame seeds for garnish, if desired.

Recipe adapted from The Recipe Critic.