What's better than a delicious and healthy bowl of Asian noodles and veggies? For me, this is the definition of healthy comfort food. It's the best of both worlds- slurpy, saucy noodles, served with cauliflower and bell peppers coated in a sweet and spicy maple, soy, ginger sauce. This dish is sure to take away those Monday blues! See below for this easy-to-make recipe with step-by-step cooking videos.
Yield 4 Servings
For The Noodles
1 Pack Spaghetti- I used Veggie Spaghetti from @barilla
Cook accordingly to the instructions of the noodles of your choice.
For The Maple- Soy Veggies
2 Bell Peppers julienned
4 Cups Cauliflower florets
8 Garlic Cloves finely chopped
4 Pimentos finely chopped
1/4 Cup Fresh Chive chopped
1 tsp Turmeric powder- I used @simplyorganicfoods Turmeric
1- 2 tsp Fresh Ginger grated or sub for Ginger powder
3/4 C Soy Sauce (add more if needed)- I used @kikkomanusa Less Sodium Soy Sauce
1/4 Cup Maple Syrup or sub for Agave
2 tsp Corn Starch
2 Tbl Coconut Oil- I used Simply Natural Coconut Oil from @cgacaribbean
Salt to taste
1-2 tsp Sriracha (optional)- I use Vegan Sriracha from @rolandfoods
1 Tbl Toasted Sesame Seeds (for topping)
Place a pan on a medium flame and add the coconut oil.
When the oil is heated, toss in the garlic, pimentos, ginger and turmeric. Then saute until fragrant.
Now pour in the soy sauce and maple syrup. Stir and saute until it begins to bubble.
Add the julienned bell peppers and cauliflower and stir to combine.
Then stir in the cornstarch.
Add the chopped chive and sriracha(if using). Then stir and cook until the cauliflower and peppers are tender.
Remove from heat and serve.
Serving Tips: Add noodles to a bowl and top with a generous serving of the maple- soy veggies and sprinkle with toasted sesame seeds.