Stir Fry Vegetables with Noodles

Happy Chinese New Year! It’s the year of the goat, sheep, or ram – depending on who you ask. 🙂 This stir fry is super simple and the combination of textures and flavors make it both a kid and adult pleaser. Most of the work is in the prepping of the vegetables. Those precut veggies come in handy for something like this. I used a wok, I’m not sure how it would turn out using a skillet…You can substitute any vegetables you have, I just used what we had in the fridge. The sauce is the key here. The tangy/sweet orange zest and brown sugar is a nice contrast to the savory soy sauce. Enjoy!

Ingredients

1⁄2 pound linguine
1 cup broccoli, chopped into bite sized pieces
11⁄2 tablespoons rice vinegar
1⁄4 cup vegetable broth
2 teaspoons corn starch
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 tablespoons toasted sesame seeds
1⁄2 teaspoon orange zest
1 teaspoon sesame oil
Salt and black pepper to taste
2 tablespoons oil of choice for sauteing.
1 dried red chili
1⁄2 red onion finely sliced, roughly 1 heaped cup
1 teaspoon ginger, finely chopped or grated using a microplane
1 clove garlic, finely chopped
3⁄4 cup carrots, cut into thin coins
1⁄2 cup celery, finely chopped
1 red pepper, julienned
1 yellow pepper, julienned
12 sugar snap peas
1 heaped cup mushrooms
1 cup red cabbage, shredded
2 cups green cabbage, shredded
2 tablespoons soy sauce
1 cup fresh cilantro, finely chopped – stems removed.
Roasted and salted cashew nuts, finely chopped – garnish
Green onions, finely chopped – garnish

Instructions

1. Cook linguine in salted water according to package directions. Drain, then rinse and drain under cold water and set aside.
2. Steam broccoli (in the microwave, or via the stove top) until just tender, drain any excess water and set aside.
3. Whisk together rice vinegar, vegetable broth, corn starch, soy sauce, brown sugar, sesame seeds, orange zest, sesame oil, salt and pepper. Set aside.
4. Heat wok over high heat.
5. Add oil.
6. Add red chili.
7. Add onions, stir and cook for 1 minute.
8. Add ginger, garlic, carrots and celery. Stir and cook for 1 minute.
9. Add peppers, peas, and mushrooms, stir.
10. Add cabbages, stir.
11. Add broccoli, stir.
12. Pour soy sauce around the sides of the wok around the vegetables.
13. Stir and toss.
14. Add soy sauce and cilantro, stir and toss.
15. Cook until vegetables are just tender. Total cook time for vegetables is about 5 minutes or less.
16. Add linguine, stir and toss to combine.
17. Remove from heat, garnish with cashews and green onions.
18. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂