• 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


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

Prep Time and Cook Time: 30 min

Serves: 2-3