Quick Yummy Thai Vegetarian Noodle Bowl Recipes

QUICK NOODLE-VEGGIE BOWLS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
• Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

ASIAN-INSPIRED VEGETABLE NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
• Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
• Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

QUICK YUMMY THAI VEGETARIAN NOODLE BOWL

Steps:

• Cook noodles according to package directions, if you have none precooked.
• Prep veggies.
• Heat pan medium high.
• Use cooking spray.
• Sauté carrot for a minute.
• Add celery, peas and garlic; give a minute.
• Add shrooms and onion.
• Once veggies are to desired doneness, transfer to a bowl.
• Add to veggies.
• 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.
• I added a little boiling water (1/2 tablespoon?) to make it more of a honey consistency. Add to your desired consistency.
• Mix all and enjoy.