I love colorful meals. What would life be without colors, right? This recipe has ‘everything but the kitchen sink’ when it comes to the vegetables. I had a ton of fresh vegetables ready to be used up and this dish was perfect. All the fresh vegetables add texture, color and taste to what otherwise would have been a carb load. It is also a healthy way to bulk up the fiber content of a pasta or noodles dish. Don’t get me wrong- I love carbs but I also try to eat healthy and serve healthy meals to my family. In terms of cooking too, it is a one pot ‘throw everything in the pot’ meal. There is no babysitting and watching over the recipe as it cooks away, another reason why I like stir fries. Of course, as with stir fries, have everything ready in hand before you start cooking. It is a dry spicy sauce and the chili paste I’ve used adds a nice zing to the dish that wakes up your taste buds @sarchakra
PREP TIME: 10 mins
COOK TIME: 8 mins
- Noodles/ pasta 2 cups, cooked
- Baby portobello mushrooms 1 cup, cut into chunks
- Broccoli florets 1 cup
- Zucchini ½, cut into chunks
- Tomato 1, cut into chunks
- Red bell pepper ½, cut into chunks
- Yellow pepper 2, cut into rings
- Orange pepper 2, cut into rings
- Beet root ½, cut into small pieces
- Onion 1, cut into chunks
- Radish a small handful, thinly sliced
- Vegetable oil 2 tbsp
- Garlic 3 cloves, thinly sliced
- Ginger 1 tbsp, cut into pieces
- Korean Hot Pepper Paste 2 tbsp
- Chili paste 2 tsp
- Sesame oil 1 tbsp
- Soy sauce 2 tbsp
- Rice wine 1 tbsp
- Sugar 2 tsp
- Heat oil. Add in garlic. Cook for a few seconds. Then add in all the vegetables- onion, red bell pepper, yellow pepper, orange pepper, beets, zucchini, mushrooms, broccoli, tomato and radish. Keep the heat on high the entire time.
- Add ginger. After a couple of minutes add soy sauce, Korean hot pepper paste, chili paste sesame oil and rice wine. Add sugar. Mix the sauce ingredients with the vegetables till coated.
- Add in the cooked pasta/noodles. Continue mixing on high heat till combined. Serve immediately.
I used some cooked pasta I already had. You can make some fresh ones, drain well, let it dry for about 10 mins before adding to the recipe.
Any pasta or vegetables can be used for this recipe.
Keep the heat on high during the entire process so the vegetables do not start releasing too much water and becomes soggy.
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