ONE POT SPICY THAI NOODLES
So good, so easy, so quick! These Asian noodles are made in one pot in less than 10 minutes.4
Servings 4 servings
Calories 356kcal
Ingredients
- 7.1 ounces stir-fry noodles I used these, see post for subs
- 2 tablespoons sesame oil
- 3 cloves garlic clove minced
- ½ teaspoon red pepper flakes
- 10 ounces vegetable blend Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots, Kale
SAUCE
- ½ cup vegetable broth
- 1 teaspoon cornstarch
- ⅓ cup low sodium soy sauce or liquid aminos
- 1 and ½ tablespoons brown sugar
- 1 tablespoon hoisin sauce
- ½ teaspoon Sriracha sauce
- 1 and ½ teaspoon fresh ginger minced
GARNISH
- 2 medium green onions sliced
- 2 tablespoons peanuts chopped
Instructions
SAUCE
- Stir the vegetable broth and cornstarch together. Once the cornstarch has dissolved add the brown sugar, soy sauce, Sriracha, and ginger. Stir.
NOODLES
- Heat a skillet or wok to medium-high. Add the sesame oil to a hot skillet or wok. Stir in the crushed red pepper flakes and garlic. Stir about 30 seconds then add the vegetables.
- Toss the vegetables in the oil and cook 2 to 3 minutes on med-hi to high heat.
- Add the noodles to the pan with the vegetables. Cook and stir for 2 minutes until heated through.
- Add the sauce. Stir until the sauces coats everything. Remove from heat.
- Garnish with green onions and chopped peanuts. Serve immediately.
Nutrition
Calories: 356kcal | Carbohydrates: 54g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 1545mg | Potassium: 270mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3738IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 2mg
