This week’s recipe: a Spicy Veggie Noodles Stir Fry! Alright, they’re not THAT spicy, but they are good and absolutely loaded with healthy veggies and chewy rice noodles.
This is one of those ‘clean out your fridge’ stir-frys. You chop a ton of veggies, heat up some noodles, whip up a sauce, and throw it all together in a wok.
It’s quick, it’s easy, and it’s super healthy.
Oh yeah, and it tastes pretty darn good too.
This is also another chance to prove to those nay-sayers (you know who they are) that you do NOT need oil to stir-fry. Not a single drop.
So what do you say? Are ya hungry?
Let’s do this.
Spicy Veggie Noodles Stir Fry
Let’s start with the veggies
I chopped a whole carrot into little matchsticks. I tried a shredder – too small. I tried a mandolin slicer – that thing is evil and took off part of my thumb once – so I just cut it by hand.
The trick with any stir-fry is to try and make all the veggies the same shape and size so they cook evenly.
Next cut a Red Bell Pepper into the same size sticks, along with a fresh Jalapeno (do take out the seeds first).
I also chopped up about 2 cups of Napa Cabbage, ½ cup of chopped Green Onions and ½ cup of chopped Cilantro.
Place all the chopped veggies into a large bowl and set them aside for now.
Now the Sauce
To a medium bowl add ½ cup Low Sodium Veg Broth, ¼ cup Rice Vinegar, 3 Tbs Hoisin Sauce, 1 Tbs Ketchup, 1 Tbs Sriracha, 1 Tbs Maple Syrup, 1 Tbs Cornstarch, and ¼ tsp Red Chili Flakes.
(Note: you can adjust how spicy this is by playing with the amount of chili flakes and sriracha.)
Mix everything really well and set this aside for now too.
Heat about 6-8 cups of lightly salted water to boiling, and then remove the pan from the heat.
Stir in about 8 oz of Rice Noodles, cover, and let them steep for 10 minutes. Then drain them really well and rinse them with cold water.
Place the rinsed & drained noodles back into the pan and set aside.
I love my wok, but if you don’t have one – any large flat-bottomed pan will work.
For my version, I used Portabella Mushrooms to add that ‘meaty element’. Don’t like mushrooms? You could easily use baked Tofu Cubes, soy curls, or just use the veggies all by themselves. It will still be awesome.
But I used about 8 oz of sliced Portabellas. I dumped them in my hot wok and added a tablespoon or two of water to keep them from sticking. You could also use a splash of soy sauce or white wine too.
Once the mushrooms have softened, add about 3 cloves of minced garlic and maybe another splash of liquid. Stir that for about 30 seconds or until the garlic becomes fragrant, and then dump them into the bowl with your noodles.
I know this may sound crazy, but I added about 1 tablespoon of regular or chunky peanut butter to my noodles and stirred it well to coat. The oil from the PB will help prevent the noodles from sticking, plus it adds a tiny bit of peanut flavor to the sauce.
The Stir Fry
Now its time to add our veggies to the wok. Again, make sure it’s hot and stir frequently to prevent sticking or burning. Add a little water if necessary.
Once the veggies have become really bright in color (but are still crisp-tender) add the sauce and stir.
Allow the sauce to start bubbling, and finally, add the noodles. Stir so everything gets coated.
Continue cooking and stirring for another minute or two until everything is heated through – and then serve.
I garnished mine with extra green onions, cilantro, a shake of sesame seeds, and of course – extra Sriracha.
Hope you enjoy and as always, leave those photos and comments!
Love hearing from you.
This week's recipe: a Spicy Veggie Noodles Stir Fry! Alright, they're not THAT spicy, but they are good and absolutely loaded with super healthy veggies and chewy rice noodles. Who says Stir-Frys have to be oily or dull?
- 1 Carrot (cut into matchsticks)
- 1 Red Bell Pepper (cut into matchsticks)
- 1 Jalapeno (cut into matchsticks)
- 2 cups Napa Cabbage (shredded)
- 1/2 cup Green Onion (chopped)
- 1/2 cup Cilantro (chopped)
- 1/2 cup Low Sodium Vegetable Broth
- 1/4 cup Rice Vinegar
- 3 Tbs Hoisin Sauce
- 1 Tbs Ketchup
- 1 Tbs Sriracha
- 1 Tbs Maple Syrup
- 1 Tbs Cornstarch
- 1/4 tsp Red Chili Flakes
- 8 oz Rice Noodles
- 8 oz Portobello Mushrooms (stems removed, sliced)
- 3 cloves Garlic (minced)
- 1 Tbs Peanut Butter
Chop your carrot, jalapeno, and bell pepper into long strips and place them into a large bowl.
Add shredded cabbage and chopped onions & cilantro. Set aside.
Add all sauce ingredients to another bowl and mix well. Set aside.
Heat a large pan of salted water to boiling, remove from heat, and add noodles. Cover an let steep for 10 minutes (or according to package instructions). Drain well and rinse with cold water. Return to pan.
Heat a large pan or wok over med-high heat and add sliced mushrooms. Add water as needed to prevent sticking (or soy sauce, wine, etc).
When mushrooms have reduced in size - add minced garlic and stir for 30 seconds. Add cooked mushrooms and garlic to noodles and stir in peanut butter.
Stir-fry veggies in wok until crisp-tender. Do not let them get mushy.
Add sauce and stir thoroughly. When sauce begins to bubble, add noodles.
Stir thoroughly to coat noodles and continue cooking until everything is heated through. 1-2 minutes.
Garnish with chopped green onions, cilantro, sesame seeds, and sriracha.
Donations or tips are always welcome!