So my boyfriend and I have decided to try to eat vegetarian a couple days a week. This was shockingly a mutual decision, however, I think I'm more excited about it. We all know how much I love vegetables. If we are succeeding, you will probably see several more vegetarian recipes to come. This one is vegetarian AND gluten free (whoop whoop!). The good news is you can very easily add meat. Or anything else you want. It's very versatile. Thai noodles are a "canvas" for culinary artwork, as my father would say... as are eggs.
ANYWAY... here's how you make it:
Total cook time: 30 minutes (NO LIE)
Servings: 4
Ingredients:
- 8 oz brown rice noodles(or whatever other noodles you want, but these are my fave and v nutritious)
- 2 eggs
- 1 small yellow squash, halved and sliced thin
- 1 small zucchini squash, halved and sliced thin
- 1 red bell pepper, sliced thin
- 5 or 6(ish) mushrooms, sliced thin
- 1 small yellow onion
- handful shredded carrots
- 1 tbsp minced garlic
- handful chopped cilantro
- handful of peanuts
- 1 bunch green onion
- 1/3 C low sodium soy sauce
- 2 tbsp brown sugar
- scant tbsp fresh shredded ginger (or dry powdered ginger, see note)
- 1 tbsp sriracha (or less, see note below)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
** I used to be afraid of fresh ginger. It looks like it shouldn't be edible because someone broke it off of a creepy tree. Fun fact: this is not the case. It is delicious. Just grab a little knob of it from the grocery store, slice off the brown part and shred away. It smells real nice. If you are afraid, I would use about a 1/2 tsp of the powdered ginger and see how that goes. I made it with fresh so that amount may not be perfect.
** I like spicy food but I don't like the kind of spicy food that requires you to drink lots of milk or cry afterwards. I like spicy food that is still flavorful. I like to taste more than fire. This amount of sriracha will give your noodles a lovely little flavorful kick without making you cry. If you are not a lover of spicy food, use less. You could probably also use none altogether if you are making this for children.
Directions:
- Boil noodles according to package directions (mine took 4 minutes, rice noodles are v delicate)
**Use the time you're waiting for water and noodles to boil to chop some veggies!
- Whisk eggs with red pepper flakes (if you're using them), heat a large skillet and scramble your eggs in a tbsp of olive oil.
- Drain noodles and leave them in the colander in the sink. When eggs are cooked through, put them aside. I put mine on top of my drained noodles for holding.
- Heat the same large skillet again over medium-high and add your remaining tbsp of olive oil and garlic.
- When garlic is fragrant, add the rest of your chopped veggies and cook for about 5-7 minutes, stirring occasionally. I like mine a little brown and charred. I find that the more infrequently I stir, the better they brown.
- While your veggies are cooking, mix your brown sugar, soy sauce, sriracha and grated ginger in a small bowl.
- Add noodles (and eggs if they're together) to the pot you boiled them in, pour your sauce on top and stir. This will allow your noodles to get un-sticky and covered in sauce before you combine with the veggies.
- When your noodles are well mixed in the sauce, transfer them to the large skillet and mix with the browned veggies.
- Serve hot topped with a sprinkle of cilantro, green onion and peanuts.
YUM. Enjoy!!
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