Every couple of months I go through the freezer and pantry to use up foods that are still fresh but need to be eaten soon. With all the activity of the week and weekend so far, I was hungry for something substantial to stick to my ribs. It only took a few minutes to put a delicious plant-based lunch together. A spinach salad with ginger dressing is the perfect side salad and increases the veggie servings for this meal.
Fried Noodles with Vegetables
½ lb thin whole wheat noodles, cold
½ C broccoli florets, chopped small
½ C red bell pepper (or any color on hand), diced small
½ C frozen peas and carrots
½ C vegetable broth (can use water)
1 T low sodium soy sauce
¼ t ground ginger
¼ t salt (optional)
Sauté vegetables in broth until soft. Combine ginger in soy sauce and pour into vegetables, stirring well.
Add noodles and toss to coat with soy sauce.
Once coated, turn heat to about medium high. Mash down noodles with spatula and let cook until sizzling can be heard. Turn noodles and repeat, mashing down, sizzle, until noodles have a “fried” texture. Be careful not to burn.
Note: I transferred noodles and vegetables to an iron skillet and sprayed a miniscule amount of non-stick cooking spray on skillet.
This dish was so simple and delicious, the kid tester in the house had 2 helpings. It is now on his list of favorites.