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Thai Veggies with Noodles
I am a big lover of veggies stir fry dishes. I mix them with various types of noddles, rice or quinoa. I guess, I am your typical lazy cook who likes to whip up the entire meal in one dish!
So I was experimenting around in the kitchen and came up with this easy, but delicious dish of Thai Veggies with noddles and peanut sauce (sorry, we ate it so fast, I never got a picture of it!):
Ingredients
- 1 package frozen veggies (I prefer Chinese style veggies)
- 1 small can mushrooms, bits & stems
- Coconut oil
- Quinoa spaghetti style noodles
- 2 Tbsp Coconut Aminos
- 1 Tbsp peanut butter
- 1/3 + cup of chopped cashews or peanuts
- 1/2 tsp. tumeric
- Salt and pepper to taste (I typically use Lawry's season salt)
- Optional: Your favorite chili pepper
Instructions
- Cook up a 1-2 servings worth of noodles (depending on how much noodles you want in your dish).
- While the noodles are cooking, melt the coconut in a wok or large fry pan and add frozen veggies.
- Cook veggies until they just begin to soften and then add mushrooms and nuts.
- Mix in the coconut aminos and add the peanut butter. Stir liquid until smooth.
- Add seasonings and noddles.
If you don’t have a bag of frozen veggies, you can use the following fresh vegetables:
- Sliced celery and carrots
- Bean sprouts
- Green onions or leek
- Peas or sweet pea pods
- Broccoli
- Red bell pepper
- Chopped kale or other greens
My husband took his portion of the veggies and noddles and added chicken to it — a perfect recipe for a “mixed” household!
Veggie Stir Fry
Becoming Vegan was pretty easy for me. I have always loved vegetables — I was one of those strange kids would would rather eat a salad than most anything else. As an adult, I have extended my menu beyond the salad into Veggie Stir Fry amongst other veggie dishes.
Veggie Stir Fry is easy to make and does not need any special ingredients! Usually, I just use what veggies I have on hand. However, I will list my basic recipe:
Ingredients
- 1-2 Tbsp Coconut Oil
- 1/2 large onion, cut into strips
- 1-2 potatoes, cut into rounds, and cut in half again
- 1/2 sweet potato or yam (a whole one if they are small)
- 1-2 carrots, sliced
- 1-2 stalks of celery, cut up with leaves included
- 1/2 zucchini, sliced
Instructions
- Heat coconut oil in wok or large fry pan.
- Add ingredients in order list, putting zucchini aside.
- Stir on medium high heat for a couple minutes while you add all the veggies
- Turn heat down to medium low and cover for about 7 minutes
- Stir well and add zucchini, cover and cook another five minutes
- Uncover and cook until veggies are done to your liking and serve!
This recipe is very versatile because you can add any vegetables you have in your refrigerator and pantry. Some of the other veggies I have used:
- Sliced Mushooms
- Summer squash
- Bell Peppers
- Spinach
- Kale
- Cabbage
- Cauliflower
- Broccoli
- ??????
Sometimes, I have even added pre-cooked beans and/or lentils to add more protein.
Now, how is that for an easy nutritious dish?
