• 1 yellow or red bell pepper sliced thinly
  • 1 cup shitake mushrooms or button mushrooms (shitake tastes better in this recipe)
  • 3 cloves garlic pressed
  • 1/2 inch ginger minced
  • 1 medium onion dice or 1 leek sliced finely lengthwise
  • 1 cup spinach
  • 2 tbsp sesame oil
  • 1 tbsp coconut oil
  • 2 tbsp green onions
  • Homemade teriyaki sauce (just use half of what you make, you don’t need all of it)
  • 1/2 package Annie Chun’s Brown Rice Maifun Noodles


  • Cook rice noodles as directed on package and set aside and let water fully drain
  • Heat coconut oil in stir-fry wok on medium heat
  • Add onion and garlic and cook until onion is translucent
  • Then add bell pepper, mushrooms and ginger and cook for an additional 5 minutes
  • Add spinach and cook until slightly wilted
  • Turn heat to low, add homemade teriyaki sauce
  • Add noodles and warm on low heat
  • When warm, drizzle with sesame oil and mix well

Variations: For those who eat meat, you can add chicken or beef to this recipe

Serves 2-3

Prep time and cook time 30 min