Healthy Sichuan Noodles Recipe for Meal Prep

Ingredients

• 8 ounces whole wheat noodles
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1 tablespoon honey or maple syrup
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions

1. Cook the whole wheat noodles according to package instructions, then drain and rinse under cold water to stop cooking. Set aside.
2. In a large skillet, heat the sesame oil and vegetable oil over medium heat, then add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced bell pepper, broccoli florets, and snap peas to the skillet, cooking for 5-7 minutes until vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, chili paste, and honey or maple syrup to create the sauce.
5. Pour the sauce over the sautéed vegetables and stir well to combine, cooking for an additional 2 minutes to allow the flavors to meld.
6. Add the cooked noodles to the skillet, tossing everything together until the noodles are well coated with the sauce and heated through.
7. Remove from heat and garnish with chopped green onions, sesame seeds, and fresh cilantro before serving.
8. Divide the noodles into meal prep containers, allowing them to cool before sealing and refrigerating for up to 5 days.