Asian Veggie Noodle Bowl
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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.
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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
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
Place colander inside a bowl.
Warm oil in a wok or skillet over medium-high heat.
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.
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.
Sprinkle with toasted sesame seeds.
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
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