1 box of Cece’s™ Veggie Co. Butternut Veggiccine

2 cups chopped kale

1-2 carrots cut

1 cup shredded purple cabbage

1 red bell pepper/capsicum diced

1 cup sliced mushrooms

1 cup snow peas

1 tablespoon sesame oil

3 tablespoon dark soy sauce

2 tablespoon grated fresh ginger

Salt to taste*


For sauce

2 teaspoon honey

1 teaspoon soy sauce

1 teaspoon red chili sauce

1 teaspoon grounded black pepper


  1. In a bowl, combine all of the ingredients for the sauce and mix. Keep aside.
  2. Heat oil in a deep wok or wide non stick pan on high heat. Once hot, add in the grated ginger and break it up, simmering for 15 seconds. Add in the bell peppers and carrots, cook it for 15 seconds. Add in the mushrooms, snow peas and purple cabbage. Cook it for 30 seconds. Stir in the chopped kale, cook for 30 seconds. Follow this up by adding in your green onions and salt. Make sure to mix them all together before your next step. Stir in your sauce that you had set aside. Add in the Butternut Veggiccine and carefully fold it in until the noodles are well coated. Season to taste. Enjoy!

Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins