Szechuan Noodles With Spicy Veggie Sauce
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!
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INGREDIENTS
Nutrition- 6ounces veggie crumbles (I use Morning Star Meal Starters-1/2 of a 12 oz. pkg.)
- 1tablespoon olive oil
- 1(12 -16 ounce) package frozen stir fry vegetables (I use Oriental)
IF NOT USING FROZEN STIR FRY VEGETABLES
- 1⁄2cup sliced mushrooms
- 1⁄4cup sliced red bell pepper
- 1⁄2cup sliced napa cabbage
- 1
- 1⁄4
Sauce
- 3⁄4cup chopped onion
- 2teaspoons minced garlic
- 1 1⁄2teaspoons minced fresh ginger
- 1⁄2 - 1 1⁄2
- 2tablespoons sesame oil
- 2tablespoons cornstarch
- 3⁄4cup vegetable broth
- 1⁄4 - 1⁄3
- 2tablespoons soy sauce
Noodles and Garnish
- 8ounces whole wheat spaghetti, cooked
- 1⁄2cup sliced green onion
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DIRECTIONS
- Brown veggie crumbles in oil in a large skillet, about 3 minutes; set aside and keep warm.
- Cook stir fry vegetables as directed on package. Set aside.
- 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.
- Pour sesame oil in pan and heat till hot. Saute onion, garlic, ginger and red pepper in hot sesame oil until tender.
- Combine cornstarch and vegetable broth, whisking until smooth.
- Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
- Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
- Stir in veggie crumbles and cooked vegetables.
- Toss with hot cooked pasta, and sprinkle with sliced green onions. This is also good with brown rice.
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