22 servings

2 tbsp Sesame Oil

¼ cup Garlic, minced

¼ cup Ginger, minced

14 oz Yellow Onion, julienned

3 cups Chayote, julienned

3 cups Napa Cabbage, julienned

3 cups Zucchini, julienned

Carrots, julienned

24 oz Bok Choy, cut into 1 inch pieces

12 oz Shitake Mushrooms, julienned

16 oz Snow Peas, cleaned

1 qt Matriark Upcycled Vegetable Concentrate (¼ cup concentrate mixed with 4 cups warm water)

½ cup Coconut Aminos or Tamari

1 lb Rice Vermicelli Noodles, soaked in warm water for 30 minutes then drained

1 tbsp Salt

½ tbsp Black Pepper

1 cup Scallions, thinly sliced

1 Lemon, cut into quarters

  1. In a large wok or rondeau over medium heat, add sesame oil, garlic, ginger and onions. Sauté for 3 minutes.

  2. Add in the chayote, Napa cabbage, zucchini, carrots, bok choy, shitake mushrooms, and snow peas along with 1/2 cup of the diluted broth concentrate, and cook for 3-4 minutes or until tender.

  3. Remove the pan from heat and skim vegetables out leaving remaining liquid in pan. Reserve vegetables until needed. Add the remaining broth concentrate and coconut aminos to the pan and bring to a simmer and then add in the drained rice noodles. Allow the noodles to simmer, for about 6-8 minutes, or until noodles are cooked through.

  4. Add in the vegetables and season with salt and pepper. Gently toss with tongs until uniform and add in sliced scallions.

    To Serve: Garnish each portion with lemon quarter.