Monday, October 3, 2011

Noodle Stir-Fry

{Meatless Monday}

I saw this one on Our Best Bites and I knew I had to try it!  I guess we don't eat very much chinese food at our table because my three youngest tried to say they weren't hungry and not eat a single bite.  My eleven year old would take a bite, gag, chew some more, and then make herself swallow.  (She REALLY wanted the orange cream bar that was for dessert!)

But my husband and I and our two teenagers LOVED it!  ; )  So I guess the little ones will have more chances to get used to it!

Here's what you'll need:

1 12-oz. package linguine
1/4 cup soy sauce (I mixed regular soy sauce with Soy Vay's Teriyaki Sauce---YUM!!)
2 1/2 tablespoons brown sugar
2 1/2 tablespoons rice vinegar
2 tablespoons Asian sweet red chili sauce
1 tablespoon dark sesame oil
1-2 tablespoons canola or peanut oil
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large red or yellow pepper, sliced
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned

This was the first time I have used fresh ginger and we LOVED it!  I was most excited about this recipe because it is such a change from what we are normally eating.  Hooray for variety!  ;)

Cook linguine according to directions.  Drain and then toss with 1 T. olive oil.

Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. 
Set aside.  (I actually didn't use dark sesame oil...just regular oil...and the only sweet chili sauce I could find was PRICEY, so I bought a cheaper garlic chili sauce that is listed as one of the ingredients in the pricey one and just used a little bit to give it some of the asian heat.)

While the noodles are cooking, heat a large skillet over high heat. Add the sliced onions, garlic, and ginger with the canola/peanut oil. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas/beans and stir fry for about 30 seconds.   (I meant to get pics of the steps...but then the evening turned to chaos, and I forgot! ; )

 (cut up your zucchini into small spears)

Add the zucchini and peppers and stir fry for another minute or two until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Drizzle the sauce evenly over the noodles and stir fry the entire mixture for a minute or until everything is well-coated in the sauce. Serve immediately–garnish with chopped cilantro or lime wedges.