QUICK YUMMY THAI VEGETARIAN NOODLE BOWL
My successful attempt at throwing together at a Thai inspired veggie noodle bowl. I want to remember so I can recreate, and to see the nutritional values. Times are approximations. I like my veggies al dente.
Provided by Halliy
Categories < 15 Mins
Time 10m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions, if you have none precooked.
- Prep veggies.
- Heat pan medium high.
- Use cooking spray.
- Sauté carrot for a minute.
- Add celery, peas and garlic; give a minute.
- Add shrooms and onion.
- Once veggies are to desired doneness, transfer to a bowl.
- Add to veggies.
- At some point before or during cooking veggies put together the sauce: Peanut butter, yogurt, coconut, fish sauce, sweet n low and pepper flakes to taste.
- I added a little boiling water (1/2 tablespoon?) to make it more of a honey consistency. Add to your desired consistency.
- Mix all and enjoy.
Nutrition Facts : Calories 302.2, Fat 6.9, SaturatedFat 3.2, Cholesterol 0.3, Sodium 143.5, Carbohydrate 48.6, Fiber 10.4, Sugar 11.3, Protein 14
QUICK NOODLE-VEGGIE BOWLS
This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.
Provided by Juliana Hale
Categories Pasta and Noodles Pasta by Shape Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
- Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 25 g, Fat 8.4 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 551.5 mg, Sugar 4 g
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- Place noodles in a large bowl and cover with cold water. These can soak while you prepare the veggies and sauce. (The packages I've seen say to soak in hot water. For me, the noodles turn to mush, so I use a cold soak to soften them, then gently cook them).
- Fill a stock pot ½ full of water and bring to a boil. While the water is heating, prepare the snow peas by trimming each end. To blanch the snow peas, carefully place them in the boiling water, turn the heat to low and blanch for for exactly two minutes. Drain and rinse with cold water. Place the snow peas back into the empty stock pot they were blanched in (with heat off). Set aside.
- In a small jar pour in the broth, sesame oil, tamari, sugar, pepper flakes and salt. Lid, shake, then set aside.
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