1/2 box jumbo shells, cooked and using a pair kitchen scissors, cut into 4 pieces, each
2 tablespoons olive oil
1/2 green pepper, small diced
1/2 red or orange pepper, small diced
1 jalapeno, minced
1/2 red onion, small diced
1 stalk broccoli
1/2 cup pea pods, tough ends removed and julienned
1/2 large zucchini, small diced
1/2 bunch kale (this was also leftovers, which I had seasoned with shoyu and sesame seeds)
2 mini vegetable boullion cubes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon black pepper
pinch of red pepper flakes, or as desired
1. Heat a large wok over medium-high heat. Once the wok is hot, add the oil and wait for about 30 seconds for the oil to heat up.
2. Once the oil is hot, add the onions, jalapeno peppers, pea pods and the broccoli. Saute for about 2 minutes. Add the rest of the veggies except the kale. Saute, stirring frequently, until the veggies are just tender. Add the kale and the cooked pasta and stir until the kale wilts and the pasta becomes hot.
3. Smash the boullion cubes between your fingers and add to the mixture in the wok. Add the remaining spices, stirring well to coat. Season to taste, adding tamari or shoyu, if desired.