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We teamed up with Wellory, an anti-diet app, whose nutritionists are hosting a number of vegetable-forward recipes in our app and blog over the month. Wellory provides daily 1-on-1 nutrition coaching with a real human who you can text at any time of the day. For more information, visit wellory.com!


Veggie Stir-fry Noodles

For the pan:

  • 8 oz soba or rice noodles
  • 1 tbsp sesame oil
  • ½ tbsp fresh ginger (grated)
  • 3-4 garlic cloves (minced)
  • 7 oz fresh mushrooms (chopped)
  • 1 large carrot (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 1 medium zucchini (finely chopped)
  • ¾ tsp onion powder
  • ½ tsp smoked paprika
  • 1 green onion
  • 2 tbsp sesame seeds


  • ⅔ cup vegetable broth
  • 3-4 tbsp tamari or soy sauce (or coconut aminos)
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup (or honey)
  • 1 tbsp cornstarch
  • 1 pinch red pepper flakes


  1. Cook noodles of choice according to package directions.
  2. Heat oil in a skillet and sauté ginger and garlic over medium heat for 2 minutes (stirring frequently).
  3. Add mushrooms, carrot, red pepper, zucchini and spices. Sauté for ~5 minutes (stirring frequently).
  4. In a medium bowl, add all sauce ingredients and mix with a whisk.
  5. Pour sauce into the pan and bring mixture to a simmer (for ~1 minute).
  6. Add drained noodles and stir for another 1-2 minutes. Adjust with seasonings (optional: add 1-2 tbsp peanut butter for creamier consistency).
  7. Garnish with green onions and sesame seeds and enjoy!

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