Last Monday, I realized that it was the Chinese New Year after I got up and got started with my day. At the last minute, I decided I wanted to make something for the New Year, but I didn’t want to go out and but ingredients, so I searched until I came up with something I could make with ingredients I had on hand.
This recipe turned out to be incredibly delicious – I think next time I may try to reduce the amount of oil used a little. Maybe only use the sesame oils and add some water when I add the veggies to make up for the olive oil. It’s hotter than you would think! I used a light and dark sesame oil, but feel free to use just one or the other if that’s all you have on hand.
Spicy Thai Noodles with Vegetables
- 8 ounces angel hair pasta (soba or udon noodles would work well too)
- 1 T crushed red pepper
- 1/4 C olive oil
- 1/4 C sesame oil
- 1/4 C toasted sesame oil
- 6 T honey
- 6 T soy sauce
- 11 ounces frozen vegetables (I used Steamfresh Baby Broccoli Blend)
- Optional: Cilantro, chopped peanuts, rice seasoning mix
Cook Noodles according to directions, drain, and rinse with cold water.
In the meantime, heat the oils and crushed pepper in a medium sized pan (or wok) over medium heat. After a few minutes, strain out the pepper flakes as best as you can – it’s okay if some are still in there.
Add the honey and soy sauce to the oil mixture and cook over medium heat until the honey is dissolved.
Add the frozen vegetables and cook until done.
Add noodles, stirring well to combine everything.
Dish into bowls and add your optional toppings – enjoy!
** This dish is great warm or cold, so try the leftovers cold and see how you like them! **