Just because it’s summer doesn’t mean that my meals or flavors are going to be all about that – mainly because I haven’t mastered most summer meals. The veggie burger? I have only made it once and even though it tasted great, it wasn’t a master piece. But, I can sure cook the heck out other things – like stir-fry’s. I decided on a different type of veggies and pasta this time, a Singapore Flavored Veggie Pasta.
I have never really felt like traveling to Asia – never really been on my bucket list of travel destinations (Greece, Prague, Egypt, Scotland again – yes please!) but I so do love the foods and flavors that are associated with the countries I should really add it! Singapore pasta is really reminiscent of other Asian stir-fry’s so I new I would love it. And an awesome stir fry is my most favorite thing in the whole world.
This stir-fry is a super-duper easy one. Just slice all veggie super thin, which means being very careful not to slice your finger. Which is easy to do. And, no, this time I did not cut myself, but it was close. Slice the onion, peppers, and carrots really thin, then mince the jalapeno. When I cut that hot little pepper I always either where gloves, or if I don’t have those then a plastic bag over my hand to hold the pepper. They are too hot and give off to much juice to get off your hands and the lingering spice is awful.
After slicing up the veggies, heat your pan to medium-high and add your grapeseed oil. Pour in all veggies and add about 1/2 teaspoon black pepper and mix, then sprinkle another 1/2 teaspoon and mix. Let veggies cook out liquid, about 15 minutes. While veg is cooking slice your cabbage really thin also. Add about a quarter of the sliced cabbage and cook about five minutes. Pour veggies into a large bowl then add the rest of the cabbage to the pan. Sprinkle with black pepper and cook until softened.
Boil water then turn burner off and add noodles. Let noodles soften while cabbage is cooking. Once cabbage is softened pour 1/3 sauce onto cabbage then mix. Add 1/2 the veggies then another 1/3 of the sauce and mix again. Add rest of veg and sauce then mix again. Lots of liquid so cook and keeping mixing about 10 minutes. Drain noodles then add to pan. Mix through and let cook about ten more minutes. Portion out and enjoy!
1 Pkg Rice Noodles
3/4 C Water
3 Tbsp Kikkoman GF Soy Sauce
3 Tbsp GF Tamari
1 Tbsp Sesame Oil
2 Tbsp Rice Wine Vinegar
1 Tbsp Brown Sugar
1 Tbsp Ground Ginger
1 Tsp Ginger
2 Tbsp Minced Garlic
2 Tbsp Grapeseed Oil
2 Tsp Black Pepper
1 Small Jalapeno, seeded and minced
16oz Sliced Mushrooms
4 Carrots, sliced thin
2 Green Peppers, seeded and sliced thin
2 Red Peppers, seeded and sliced thin
1 Yellow Onion, sliced thin
1 Bag Frozen Edamame
1 Bag Frozen Snap Peas
1 Bunch Green Onion, sliced thin
1 Cabbage, quartered and sliced thin
1. In bowl mix water through garlic and set aside.
2. Slice peppers, carrots, and onion thinly and mince jalapeno.
3. In a large skillet add grapeseed oil, sliced veggies and mushrooms, edamame, and snap peas with about 1 tsp black pepper.
4. Saute until softened, about 15 minutes. Quarter, core then slice cabbage thinly while veggies cook.
5. Add a little cabbage to the veggies and cook.
6. Boil water then turn off burner and add noodles. Let sit until stir-fry is ready.
7. Spoon out veggies into a large bowl, then add rest of cabbage and sprinkle 1 teaspoon black pepper. Cook until cabbage is softened.
8. Add 1/3 sauce to cabbage and mix. Pour 1/2 the veggies another 1/3 of sauce and mix again. Add rest of veggies and sauce and mix.
9. Let cook about 10 minutes, mixing.
10. Drain noodles then add to skillet and mix and let heat through about 10 more minutes.
11. Portion out and enjoy!