A yummy and veggie-packed meal that is a lot easier than you might think!
- 1 12-oz. package linguine (whole wheat or regular)
- 1–2 tablespoons canola or peanut oil
- 1/4 cup soy sauce
- 2 1/2 tablespoons brown sugar
- 2 1/2 tablespoons rice wine vinegar
- 2 tablespoons Asian sweet red chili sauce (Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup)
- 1 tablespoon dark sesame oil
- 1 small red onion, sliced
- 4 cloves garlic, minced or pressed
- 2 tablespoons fresh ginger, minced or pressed
- 1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
- 1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
- 1 medium zucchini, julienned or chopped
- Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges
- Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
- Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.
- While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning.
- Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender.
- Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce.
- Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds.
- Serving Size: 6