Veg Head

Spicy Udon Noodles + Veggies (approx serving size 2)
2.5 oz Udon Noodles (or best gluten free option) 
3 Tbsp sesame oil
2 tsp garlic minced
4 cups assorted veggies (1/2 yellow squash, red pepper, onion, cherry tomatoes, mushrooms…whatever you guys have in the garden that you’d like to add. Just gauge the ratio of veggies to noodles as you cook the noodles.) 
2 tsp rice vinegar
1 Tbsp sriacha (…a little less if you don’t want too spicy)
1 Tbsp soy sauce 
Boil noodles per package instructions. They usually come banded, so use one of those or check serving size and gauge the 2.5 oz. When tender, drain. 
In separate small bowl, mix rice vinegar, sriacha, soy sauce
In large frying pan, add sesame oil; saute garlic and veggies until tender
Low heat, add sauce mixture
Toss in noodles
I typically add more soy sauce upon serving depending on dryness factor and taste
YUM! 

#greekbowl

– cut the cukes
– halve the cherry tomatoes
– cook the quinoa (1 serving = 1/2 cup to 1 cup water)
– spoon the hummus
– pit and place the olive bar olives
– assemble beautifully for presentation and enjoy!! 😋