Noodle Stir Fry
Vegetable season is here, and I’m constantly looking for recipes that can be easily adapted to use whatever produce is in our weekly CSA share. When sugar snap peas, my favorite stir fry veggie of all time, I pulled out a recipe for Noodle Stir Fry that was in the Hy-Vee Season’s Magazine and gave it a try.
The original recipe is gluten-free, as it calls for soba noodles, made with buckwheat. Since that’s not an issue at our house, I used thin spaghetti noodles and vegetables on hand. The original recipe made 8 1 1/4 cup servings, but this one makes about half as much. We liked it, especially the heat provided by the crushed, red pepper flakes.
Noodle Stir Fry
6 ounces thin spaghetti noodles
4 tablespoons almond butter
1/4 cup red wine vinegar
2 tablespoons water
2 tablespoons soy sauce
1/2 teaspoons crushed red pepper flakes
2 tablespoons grapeseed oil, divided
1/2 pound boneless, skinless chicken breast, cut into 1/2 inch cubes
2 cups fresh broccoli florets
1 pint sugar snap peas, strings removed
1 red bell pepper, ribs and seeds removed, cut into bite-sized cubes
2 cups cabbage or bok choy, trimmed and thinly sliced
3 cloves garlic, minced
Cook noodles according to package directions. Drain. Rinse with cold water. Drain again. Set aside.
For sauce, put almond butter, water, vinegar, soy sauce and red pepper flakes in a gravy shaker. Shake well and set to the side.
Heat 1 1/2 tablespoons of oil in very large skillet or wok. Add broccoli; stir-fry 2 minutes. Add peppers, peas, and cabbage; stir-fry 4 to 5 minutes or until crisp tender. Pour vegetables onto a large platter.
Add remaining oil to pan. Add chicken and cook, stirring occasionally, 5 minutes or until no longer pink. Add vegetables, noodles, and sauce to skillet. Cook and toss gently 2 to 3 minutes or until heated thoroughly. Serve immediately.
