Some people (wrongly) assume veggie stir fry is a boring combination of overcooked, soggy vegetables. But if you do it right, you'll be making room in your regular recipe rotation for this spicy dish. But be warned: this stir fry is s-p-i-c-y! Of course, you can tame it down to your liking by using sweet peppers instead of red peppers and less cayenne and chili pepper seasonings. Since fall is just around the corner, you might be in the mood for something to warm you up on chilly evenings.
Time:
25
Serves: 4
Serving size: 1 cup
Ingredients:
Noodles
1 package Udon noodles
1 cup snap peas
3 green onions, chopped
1 red pepper, sliced
1 cup baby corn
Dressing
2 tablespoons sodium free beef bouillon
3/4 cup warm water
2 teaspoons red wine vinegar
1 teaspoon molasses
1/8 teaspoon ginger (ground)
1 tablespoon garlic powder
1/2 teaspoon whole black peppercorns, ground
1 1/2 tablespoons chili powder (ground)
3/4 tablespoon ground cayenne pepper
1/4 cup sesame seed oil
Instructions:
-
Boil noodles uncovered for eight to 10 minutes, but be careful not to overcook. Drain and rinse with cold water and set aside. Put 3/4 cup warm water in a bowl and dissolve the beef bouillon for the dressing. Once dissolved, add red wine vinegar, molasses, ginger, garlic powder, ground black peppercorns, chili powder, cayenne pepper and sesame seed oil. For a milder version, reduce the amount of cayenne pepper and substitute sweet peppers for red peppers. Pour the dressing into a skillet and heat until it starts to bubble. Add fresh vegetables and sautée them for approximately three minutes, stirring occasionally. Add the udon noodles and mix until coated.
Nutrition facts (per serving):