Asian Stir-Fry Veggies On Noodles

This is really a quick and easy dinner that tastes wonderful. We enjoy it often.

Serving Size: 4

Ingredients:

• 16 ounces broccoli, cut in rosettes and small pieces
• 8 ounces mushrooms, cleaned and sliced
• 1 onion, sliced
• 1 red bell pepper, de-seeded and sliced
• 8 ounces spicy tofu pieces
• 4 ounces ketchup
• 4 tablespoons sweet chili sauce
• 1 tablespoon oil
• salt and pepper to taste
• Asian (udon) noodles for 4

Directions:

1. Cut the broccoli into rosettes and place in a steamer.
2. Steam the broccoli al dente.
3. Plunge the al dente broccoli pieces in icy water to keep the crunch and color.
4. Slice the mushrooms thinly.
5. Slice the onion.
6. De-seed and slice the red bell pepper.
7. Bring a large pot of lightly salted water to boil.
8. Heat about a tablespoon of oil in a large frying pan.
9. Add the red bell pepper and begin to stir fry until they soften.
10. Add the mushrooms and stir fry until the begin to become golden.
11. Add the onion slices.
12. At last add the broccoli and spicy tofu pieces.
13. Mix the ketchup and sweet chili sauce. and add to the vegetables that are frying.
14. Mix well and turn the heat to low.
15. Season to taste with salt and pepper.
16. Add the udon noodles to the boiling water and cook al dente (3-5 minutes).
17. Drain the noodles and serve the vegetables on top.

Related Posts:

• Stir-fry Savoy Cabbage with Tofu on Buckwheat Noodles
• Creamy Vegan Tortellini with Fresh Veggies
• Sweet Sour Wok Vegetables with Noodles
• Sichuan TVP, Broccolini, Cashew Stir Fry
• Stir-fry Vegan Chickun, Broccoli and Red Pepper

from Vegalicious http://bit.ly/2WwtXOi
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