1.

Cook noodles according to package directions. Drain well and return to pot. Cover and set aside away from heat.

2.

Meanwhile, in a small bowl, whisk broth, arrowroot, tamari and sesame oil. Set aside.

3.

In a wok or large skillet, heat safflower oil on medium-high. Add garlic, ginger and onion and stir-fry, stirring constantly, until fragrant but not brown, about 1 minute.

4.

Add bell peppers and mushrooms and stir-fry until tender-crisp, about 2 minutes.

5.

Add scallops and stir-fry until just opaque, about 2 more minutes.

6.

Add broth mixture, spinach and edamame and stir-fry until sauce thickens and spinach wilts, about 2 minutes.

7.

Add noodles and stir to combine. Serve immediately.

NUTRITION INFORMATION (PER SERVING)

Energy (kcal)

500

Carbs (g)

Proteins (g)

Fats (g)

Fibre (g)

Source: cleaneatingmag.com