Szechuan Noodles With Spicy Veggie Sauce

Submitted by Sharon123

"I took my recipe for Recipe#48760 because it is so popular, and changed it to make it vegetarian! So good with lots of veggies! Enjoy! NOTE:I have used frozen stir fry vegetaables to keep this recipe quick and easy, but also added fresh vegetables for those who can take a few more minutes. They are just suggestions, you may add whatever vegetables you would like!"

 

• Ready In: 45mins
• Ingredients: 19

ingredients

• 6 ounces veggie crumbles (I use Morning Star Meal Starters-1/2 of a 12 oz. pkg.)
• 1 tablespoon olive oil
• 1 (12 -16 ounce) package frozen stir fry vegetables (I use Oriental)

• IF NOT USING FROZEN STIR FRY VEGETABLES

• 1⁄2 cup sliced mushrooms
• 1⁄4 cup sliced red bell pepper
• 1⁄2 cup sliced napa cabbage
• 1 carrot, thinly sliced
• 1⁄4 cup sliced water chestnuts

• Sauce

• 3⁄4 cup chopped onion
• 2 teaspoons minced garlic
• 1 1⁄2 teaspoons minced fresh ginger
• 1⁄2 - 1 1⁄2 teaspoon dry crushed red pepper (you control the heat!)
• 2 tablespoons sesame oil
• 2 tablespoons cornstarch
• 3⁄4 cup vegetable broth
• 1⁄4 - 1⁄3 cup hoisin sauce (this is a sweet sauce, so start out with the lower amount and add as desired)
• 2 tablespoons soy sauce

• Noodles and Garnish

• 8 ounces whole wheat spaghetti, cooked
• 1⁄2 cup sliced green onion

directions

1. Brown veggie crumbles in oil in a large skillet, about 3 minutes; set aside and keep warm.
2. Cook stir fry vegetables as directed on package. Set aside.
3. If not using the frozen stir fry vegetables, saute cut vegetables for about 5-10 minutes, or until desired doneness. Set aside and keep warm.
4. Pour sesame oil in pan and heat till hot. Saute onion, garlic, ginger and red pepper in hot sesame oil until tender.
5. Combine cornstarch and vegetable broth, whisking until smooth.
6. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
7. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
8. Stir in veggie crumbles and cooked vegetables.
9. Toss with hot cooked pasta, and sprinkle with sliced green onions. This is also good with brown rice.

Reviews

[ellie_]

This is so easy and good. I used the frozen vegetable option, but as my frozen veggies were only 10 ounces I also added a can of bean sprouts to the mix. Thanks for sharing!

 

[Stacee R.]

This recipe was a hit at dinner last night! I used the fresh vegetable option, left out the bell pepper and added some baby corn and sugar snap peas. I doubled the sauce and served it over brown rice. We loved it! Thanks for sharing this great recipe, Sharon! **Made for PRMR**