This yummy dish is made with whole wheat noodles and packed with veggies. There is a bit of prep work involved…lots of chopping, but the meal is very simple to prepare. The stir fry sauce adds a great tangy, sweet, and spicy flavor to the noodles and veggies. Below is all the ingredients I used to make my stir fry sauce.
I used a whole wheat linguini pasta from Barilla.
Yummy baby bok choy…
Thinly sliced napa cabbage. Don’t worry if it seems like way too much…it cooks down to a small amount
I love edamame!
Fresh and flavorful cilantro…
Asian Noodle and Veggie Stir Fry
Stir Fry Sauce
- 1/2 cup seasoned rice vinegar
- 1/4 cup brown sugar, lightly packed
- 2-3 cloves garlic, minced
- 1/2 teaspoon of Asian Chili Paste (like Sambal Oelek)
- 1 Tbsp. fish sauce
- 1 Tbsp. soy sauce
Mix all ingredients together in a small sauce pan and simmer until it has been reduced and thickened, about 15 minutes. This can be adjusted to your taste…add more chile paste if you like it spicier, a little more soy if you want it saltier. Set aside while you make stir fry.
- 1 pound of whole wheat linguini noodles
- vegetable oil
- 8 ounces of mushrooms, quartered
- 1 red bell pepper cut into strips
- 2 carrots cut into small strips or a couple of handfuls of packaged match stick carrots
- 2 small baby bok choy sliced thin
- 1 small head of napa cabbage sliced thin
- 1 bunch scallions chopped small
- 1 1/2 cups of shelled and cooked soy beans
- 1 cup of fresh chopped cilantro
- toasted sesame seeds to garnish
Cook the linguini in a large pot of salted water according to the package directions. When the pasta is cooked to al dente, drain and rinse in cold water. In a large frying pan or wok, heat a couple of turns of vegetable oil and once the pan is nice and hot, add the mushrooms, peppers and carrots and saute for a few minutes. Next add the bok choy and cabbage and cook until the cabbage is tender, about 3 minutes. Last add the cooked pasta, soy beans, scallions and stir fry sauce and turn the noodles in the pan until they are all coated in the sauce and heated through, just a minute or two. Turn off the heat and add the cilantro. Serve topped with sesame seeds.
My food critics loved this dinner and both of my boys demanded it for lunch the next day. Finn’s version was edited a bit…no peppers or mushrooms. Max, of course, loved everything about it. My husband was out of town for this one…which was probably good because otherwise I don’t think there would have been enough for both of them to take to school the next day.
looks yummy, right up my alley
Pingback: Vegetable Pasta Stir-fry « From the Hobbit Hole Kitchen