Description
This vibrant Veggie Singapore Noodles is a celebration of fresh, colorful stir-fry vegetables and perfectly cooked noodles, all generously coated in a mouthwatering Singapore sauce that packs a flavorful punch.
Ingredients
Scale
Sauce Ingredients:
- 2 Tablespoons reduced-sodium tamari (+/-) *
- 1 Tablespoon pure maple syrup (+/-)
- 1 Tablespoon mirin *
- 1 teaspoon natural peanut butter (+/-)
- 1 teaspoon tahini (+/-)
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 1 teaspoon curry powder *
- ½ cup low-sodium vegetable broth *
- 1 teaspoon cornstarch (or arrowroot powder)
Other Ingredients
- 4 oz. package frozen Stir Fry Vegetables *
- 8 oz. thin spaghetti *
Optional Toppings:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Place the Sauce Ingredients in a bowl, stir to combine, set aside.
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the thin spaghetti. Stir occasionally to prevent sticking. Boil the spaghetti until al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the frozen veggies into a large skillet with a couple tablespoons of water. Water sauté until the veggies reach the desired tenderness.
- Once the veggies reach the desired tenderness and place the Sauce Mixture into the skillet with the veggies, simmer until the sauce thickens. Simmer for several minutes.
- Then add the cooked, thin noodles to the sauce. Gently turn the noodles over repeatedly until all the noodles are coated in the sauce. Simmer over low heat and continue to gently turn over the noodles for several minutes to get the noodles really coated and to heat through.
- Remove from heat and allow to sit and soak up any additional sauce at the bottom for several minutes. Then serve with a sprinkle of green onions and toasted sesame seeds.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Serving: 4