February 4, 2016

Vegetable Noodle Stir Fry with Orange

Do you have a go-to comfort food?

I’ve been trying to decide on my favorite, but I’m having trouble narrowing it down to a single item. Sometimes I crave a buttery grilled cheese sandwich (made by my mom, of course). Other times I dream about warm chocolate chip cookies straight from the oven. And then there are those days when only a big glass of red wine will do the trick. Real talk.

Foods with noodles also tend to take top billing when I’m in need of a little comforting. I guess there is something strangely appealing about loosing yourself in the act of twirling and slurping up a big bowl of noodles. It’s almost hypnotic in a way.

This Vegetable Noodle Stir Fry with Orange has been my dinner of choice for the past few nights. It’s comforting, flavorful and so much healthier than typical take-out noodles. And I bet you can have it made and on the table in less time than it would take you to go pick something up or have something delivered. In fact, this recipe comes together SO QUICKLY that I highly recommend having all your ingredients prepped and nearby before you start cooking. You won’t have much of a chance to rummage through your cabinets or slice and dice vegetables once you get your skillet heated.

I’m sharing this Vegetable Noodle Stir Fry with Orange as part of our monthly 30 Minute Thursday series. Be sure to scroll down and check out the links below to see what my blogging friend made this month. And skip the take-out!

Cheers,

Liz

Recipe adapted from my Sichuan Green Bean Noodle Stir Fry

Vegetable Noodle Stir Fry with Orange

Serves 2-4

Ingredients

• 1/2 lb thin noodles (rice, spaghetti, etc.)
• 4 tablespoons soy sauce
• 2 tablespoons sherry (can substitute white wine)
• 3 tablespoons orange juice
• 2 tablespoons water
• 2 tsp. sugar
• 1 tsp. corn starch
• 1/2 tsp. red pepper flakes
• 1/2 tsp. black pepper
• 1/2 tsp. ground mustard powder
• 1/2 tsp. orange zest
• 2 tablespoons vegetable oil
• 2 tsp. sesame oil
• 5 ounces shitake mushrooms, sliced
• 8 ounces sugar snap peas
• 5 garlic cloves, peeled and minced
• 1 tablespoon fresh ginger, peeled and minced
• 3 scallions, white and light green parts thinly sliced
• 2 medium oranges, segmented

Instructions

1. Cook the noodles according to the package instructions. Drain and set aside.
2. Meanwhile, make the sauce. In a small bowl, combine the soy sauce, sherry, orange juice, water, sugar, corn starch, red pepper flakes, black pepper, mustard and orange zest. Set aside.
3. Heat the vegetable oil and sesame oil in a large non-stick skillet over medium-high heat. Once the oils are hot, add the sliced mushrooms and cook, stirring frequently, for 3 minutes. Add the snap peas and cook for an additional 3 minutes, stirring frequently. Then add the garlic and ginger and cook for 1 minute more.
4. Stir the sauce to recombine everything. Then pour it over the vegetables in your skillet. Add the cooked noodles and scallions, tossing until everything is well coated and the sauce has thickened slightly. Add the orange segments and toss gently to combine. Remove the skillet from the heat. Transfer the stir fry to serving dishes and enjoy immediately.
5. Leftovers can be stored in an airtight container in your refrigerator for up to 2 days.

3.1

https://www.floatingkitchen.net/vegetable-noodle-stir-fry-with-orange/

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