Quick Yummy Thai Vegetarian Noodle Bowl |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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My successful attempt at throwing together at a Thai inspired veggie noodle bowl. I want to remember so I can recreate, and to see the nutritional values. Times are approximations. I like my veggies al dente. Ingredients:
1/2 cup cooked spaghetti, whole wheat |
2/3 cup peas, frozen |
1/4 cup carrot, sliced diagonally |
1/4 cup celery, thinly sliced |
1/4 cup mushroom, sliced |
1 garlic clove, small minced |
1 green onion, thinly sliced |
1 tablespoon plain fat-free yogurt |
1 teaspoon peanut butter |
1/8 teaspoon fish sauce |
1/2 tablespoon coconut, shredded |
1/4 teaspoon sweet 'n low (to taste) |
1 teaspoon red pepper flakes (start with less, work up to desired heat) |
water |
Directions:
1. Cook noodles according to package directions, if you have none precooked.
2. Prep veggies.
3. Heat pan medium high.
4. Use cooking spray.
5. Sauté carrot for a minute.
6. Add celery, peas and garlic; give a minute.
7. Add shrooms and onion.
8. Once veggies are to desired doneness, transfer to a bowl.
9. Add to veggies.
10. At some point before or during cooking veggies put together the sauce: Peanut butter, yogurt, coconut, fish sauce, sweet n low and pepper flakes to taste.
11. I added a little boiling water (1/2 tablespoon?) to make it more of a honey consistency. Add to your desired consistency.
12. Mix all and enjoy.
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