Garlic Mushroom, Kale & Broccoli w/Purple Sweet Potato noodles - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Garlic Mushroom, Kale & Broccoli w/Purple Sweet Potato noodles! A quick and easy dinner that is ready in under 25 minutes!
You can cook Garlic Mushroom, Kale & Broccoli w/Purple Sweet Potato noodles with 11 Ingredients and 3 steps. See the following guide!
Ingredients for Garlic Mushroom, Kale & Broccoli w/Purple Sweet Potato noodles:
- 1 pkg Purple Sweet Potato Noodles.
- 1 C chopped kale.
- 2 C chopped broccoli.
- 1 Carton Mushrooms sliced.
- 1/2 onion chopped.
- 1 tsp ginger power*.
- 1 tsp garlic powder*.
- 1 tsp onion powder.
- to taste Salt and pepper.
- 1 tbs Braggs Liquid Aminos, plus more to taste if needed.
- 1 tbs Garlic Coconut Liquid Aminos, plus more to taste of needed.
Step by step how to cook Garlic Mushroom, Kale & Broccoli w/Purple Sweet Potato noodles:
- Bring water to boil, add noodles and cook per package instructions. Drain cold water rinse, to stop cooking and set aside. I used these noodles..
- Chop the onions, broccoli & kale set side. Rinse and slice the mushrooms set aside. Heat the oil in a wok over medium high heat, once hot add the onions. Saute about 5 minutes. (Normally I would add fresh garlic and ginger at this point, but had none available). Add the kale, broccoli and mushrooms with dry seasonings and braggs (soy alternative) and continue saute for about 5 minutes or until the vegetables are to your liking. (Some like a bit more crunchy of a veggie).
- Lower the heat to medium. Add the drain noodles to the vegetable mixture and mix well. Then add the tablespoon of the coconut aminos garlic sauce. Toss constantly until well-heated and well mixed. At this point you can add more Bragg's (soy alternative) or garlic sauce per your liking. I've even had people go up to 2 tablespoons before. It's all to your liking..