Looking for something quick? - then this vegetable stir-fry with noodles is perfect!
Welcome to my new blog post, where I'd like to share a simple and quick meal that can be whipped up anytime. A vegetable stir-fry with pasta is not only quick to prepare but also a great way to enjoy a variety of vegetables. This meal is not only delicious and healthy but also adaptable and can be customized to use whatever ingredients you have on hand. So let's dive into the Ingarden kitchen together and create this delicious dish.
Vegetable stir-fry Recipe
2 servings, 25 minutes
Ingredients
- 50g linguine pasta
- 1 medium-sized red bell pepper
- 1 medium-sized yellow bell pepper
- 1 carrot
- ½ cup chopped broccoli
- 1 onion
- 2 cloves of garlic, diced
- ½ cup green peas
- ½ teaspoon ginger
- salt and pepper
- a handful of pak choi microgreens
For the sauce:
- ½ cup vegetable broth
- 3 tablespoons light soy sauce
- 1 tablespoon of maple syrup (or brown sugar)
- 1 tablespoon cornstarch
preparation
- Cook pasta in salted water until al dente
- Cut the vegetables into equally sized slices.
- Heat vegetable oil in a large pan and sauté garlic, ginger and onions in it, add the remaining vegetables and mix.
- To prepare the sauce, simply add all the ingredients and mix well. Add the sauce to the sautéed vegetables and stir until the sauce thickens.
- Add the linguine pasta and stir.
Step six: Serve with sesame seeds and arugula microgreens.
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