Step 1

Start by preparing your sauce and cooking your noodles. In a small bowl combine tamari, sesame oil, rice vinegar, maple syrup, grated ginger and siracha. Whisk together and place to the side.

Step 2

Bring a pot of water to boil and add soybean noodles, cook for 2-4 minutes, or as directed on package until just aldente. Strain and rinse with cold water.

Step 3

In a deep skillet add garlic, mushrooms and coconut oil. Cook on medium heat for 10 minutes, until softened. Thinly slice bell pepper and cut carrots jullien style with a mandoline (alternitively, grate carrots with a box grater). Add bell pepper, carrots and cabbage to skillet and cook until slightly wilted (5-10 minutes).

Step 4

Add noodles to the skillet and pour in sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top.