Asian Veggie Noodle Bowl

Foodie Lit

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This Quick Noodle Veggie Bowl is perfect for an easy dinner on those evenings when school begins. A great sauce, healthy veggies, and thin pasta make this delicious and filling. Prep the veggies ahead of time and your dinner will be ready in 20 minutes. When school starts, busy days and evenings are in store for families; planning ahead helps avoid long waits for dinner when everyone is tired and hungry. Freeze ahead and double what you’re cooking.

I’ve collected some of our favorite back to school recipes for breakfast, lunch and dinner. Even if you don’t have kids going back to school, you can lead a busy life! Check these recipes out—save time and eat healthy! Recipes and links are below.

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Joy Clausen Soto, a young, successful dolphin trainer, finds herself fighting for her life against cancer. Her determination despite her pain and her positivity despite her losses grabs our emotions.  By the end of her memoir, we feel friends.

 

Apparently, Joy feels the same way. She ends her memoir with this thought, “Life is full of obstacles. This will never change. What can change is the way you deal with those obstacles….It’s not what happens to you in life that determines your future. It is what you decide to do in those moments of struggle. It is your choices that you have control over…It all starts with today….I’m rooting for you.”

Quick Asian Veggie Noodle Bowl

Yield: 2 servings for dinner

 

Stir fry veggies

2 tablespoons vegetable oil 

1 cup sliced fresh mushrooms

¾ cup carrots, matchstick chopped

1 bell pepper, sliced thinly

1/2 cup snap peas

1 small sweet potato, sliced thinly

4 medium green onions, chopped or thinly cut with scissors

 

8 ounces angel hair pasta, cooked al dente

 

Sauce

4 cloves garlic, minced

1/4 cup soy sauce

2 tablespoons hoisin sauce

1 teaspoon sesame oil

1 teaspoon brown sugar, optional

1/2 teaspoon ground pepper

1/4 cup pasta water

 

1 tablespoon toasted sesame seeds

 

  1. Place colander inside a bowl.

  2. Warm oil in a wok or skillet over medium-high heat.

  3. Add mushrooms, carrots, bell pepper, snap peas, sweet potato and green onions. Cook, stirring, until crisp-tender, about 4-5 minutes. Place in colander to drain.

  4. Stir together garlic, soy sauce, hoisin sauce, sugar, and pepper in a small bowl or measuring cup; pour into wok. Cook until slightly thickened. Add vegetables and cooked spaghetti and toss to coat. Cook for 2-3 minutes.  

  5. Sprinkle with toasted sesame seeds.

 

Expandthetable Suggestions

Gluten Free: Use gluten free pasta

Sugar free: Use a sugar substitute, such as Stevia, in place of sugar.

Veggies: Use any additional veggies that you like, such as spinach, snow peas, peas, broccoli, squash, etc.

Other additions: add shrimp, thinly sliced chicken or beef

#Vegan

Back to School Menus

Breakfast

Powerhouse Muesli   

Homemade Waffle/Pancake Mix 

Rush Free School Day Breakfasts 

 

Lunch & Snacks

Hassle Free School Lunches

Lunch boxes your kids will want to open

Antsy for a Snack

5 Easy and Healthy Snacks

Snacks for the playground 

Build Your Own Muffin Collection

 

Dinner

Rotisserie chicken: Let’s count their uses  

Lasagna Roll Ups 

Meat Loaf Leftovers 

Dinner Bites 

Deli turkey Salad 

Tuna Cakes 

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