Spicy Veggie Noodles Stir Fry Recipes

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SPICY VEGGIE NOODLES STIR FRY



Spicy Veggie Noodles Stir Fry image

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?

Provided by Chuck Underwood

Categories     Stir Fry

Number Of Ingredients 17

1 Carrot ((cut into matchsticks))
1 Red Bell Pepper ((cut into matchsticks))
1 Jalapeno ((cut into matchsticks))
2 cups Napa (or Savoy) 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 (or ArrowRoot)
1/4 tsp Red Chili Flakes
8 oz Rice Noodles
8 oz Portobello Mushrooms ((stems removed, sliced))
3 cloves Garlic ((minced))

Steps:

  • Chop your carrot, jalapeno, bell pepper, and cabbage into small but similarly shaped pieces - and place them into individual bowls.
  • 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 or veg broth 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 in the carrots then stir for 10-15 seconds. Then the jalapenos and stir for another 10-15 seconds. The red peppers and stir. The cabbage and stir, and finally the cilantro. We do NOT want the veggies to get soft and mushy so do not overcook.
  • 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.

SPICY BROCCOLI AND SOBA NOODLE STIR-FRY



Spicy Broccoli and Soba Noodle Stir-Fry image

This is an easy, tasty weeknight meal I adapted from a Moosewood cookbook. It comes together pretty quickly, especially if all your ingredients are ready to go in advance. If you're not into tofu, chicken would probably work fine.

Provided by chiclet

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup soy sauce or 1/4 cup tamari
2 teaspoons sugar
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine vinegar or 1 tablespoon fresh lemon juice
1/2 lb soba noodles
1 tablespoon vegetable oil
3 -4 garlic cloves, minced
1/4 teaspoon cayenne (I use more for EXTRA heat!)
4 -5 cups broccoli florets
1/4 cup water
1/2 cup sake
1 carrot, peeled and grated
12 ounces baked tofu, cubed
toasted sesame seeds, to taste (optional)

Steps:

  • Bring 3 quart water to boil in a large pot.
  • While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
  • When water boils add soba noodles and cook 8-10 minutes.
  • Meanwhile, warm vegetable oil in a wok or large skillet over medium heat. Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute).
  • Stir in broccoli, water and sake; cover and cook 3-4 minute.
  • Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
  • When soba noodles are al dente, drain and rinse them. Add to the vegetables and stir until they are coated with sauce.
  • Serve immediately, garnished with sesame seeds.

Nutrition Facts : Calories 336.9, Fat 6.4, SaturatedFat 0.9, Sodium 1488.1, Carbohydrate 54.9, Fiber 0.7, Sugar 3.1, Protein 12.7

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