Saturday, August 8, 2015

One Pot Spicy Thai Noodles

I've been experimenting with some of the one pot pasta dishes that seem to be all over the internet right now. This was super tasty and easy.
  • 1 pound linguine
  • 2 tablespoons olive oil, divided
  • 1 package chopped seitan, (I used Westsoy chicken style)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 zucchini, cut in half vertically, then sliced in half circles
  • 8 ounces mushrooms, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1/3 cup Bragg's Liquid Aminos
  • 2 tablespoons Sriracha hot sauce (this is a lot of spice, tone it down if you don't like spicy)
  • 2 inches fresh ginger, grated
  • 1 handful fresh cilantro, chopped
  • 4 green onions, chopped
  • 1/4 cup peanuts, chopped

Cook linguine according to package directions in a large stock pot. Drain pasta and set aside.

In a medium bowl combine brown sugar, Braggs, sriracha, and ginger; whisk well to combine; set aside.

Return large stock pot to stove, heat over medium heat, add 2 tablespoons olive oil. Add seitan, zucchini, mushrooms, and garlic and red pepper flakes. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.

Turn heat down to low, add pasta back to the pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

Serve immediately.


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