Pseudo-Thai-fusion-semi-homemade comfort food. Kind of an unusual concept, but I make this dish once a week like religion, and if you try it I think you’ll know why. I just call it Spicy Noodles. One of my favorite things about it is the only fresh ingredients you need are onion, peppers and mushrooms, all of which keep fairly well. Frozen veggies and pantry staples make up the rest, so if I plan ahead I can get the stuff when I make my weekly grocery run, then just whip it up whenever I’m in the mood.
A few exciting points about Spicy Noodles are: other than boiling the noodles, it’s a one-pot deal. You just keep adding stuff to the pot, which keeps hassle to a minimum. It makes a big amount, enough to feed four and take some to work later that week. It’s vegan without even trying, and just check out those nutrition stats after the recipe! 20% of your iron, 35% of your fiber, 72% of your vitamin A and 159% of your vitamin C in each serving?!? No wonder I feel so recharged after I eat this. Most important, the recipe is super flexible. Every time I make it, it’s a little different. Maybe I want to play with the spices, use a thin wheat spaghetti or throw in some other veggies I have on hand. This is really a basic method, just waiting for you to make it your own.
makes about five two-cup servings
1 Tbs olive oil
1 1/2 tsp garam masala*
1 tsp red curry powder*
*if you don’t already have these, check the McCormick® Gourmet spice section in your supermarket
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 onion, sliced
about 2 1/2 cups red pepper, sliced (I used 3 medium peppers)
optional: 1 or more red or green chilis, seeded and sliced (if you love you some heat)
1 tsp garlic powder
a heaping 1/4 tsp ginger
1 tsp Mrs. Dash® Table Blend, Original, Garlic and Herb or Onion and Herb variety
5-8 button mushrooms, cut in thick slices
1 14.5 oz can diced salt-free tomatoes
1 Tbs brown sugar
3 Tbs peanut butter, any kind
a 1 lb bag of mixed frozen veggies (I used a sugar snap pea stir fry blend)
1 cup frozen peas
2 servings whole wheat linguine (I use this guide to figure out how much to cook)
optional: limes to squeeze over
1. Put a large, nonstick cooking pot on low heat and add the olive oil. Add the garam masala, curry powder, cumin, chili powder and smoked paprika. Stir and heat the spices for 2-3 minutes to let their flavors infuse the oil.
2. Turn the heat up to medium low and add the onion and peppers. Stir them around in the pan and get the frying going, then put a lid on the pan and turn the heat up to right below medium. Cook for 5-8 minutes, stirring occasionally, until the onions and peppers begin the sweat and soften.
3. Stir in the garlic powder, ginger, Mrs. Dash® and mushrooms. Cook for about 5 minutes, stirring occasionally. Add the tomatoes, brown sugar and peanut butter. Turn the heat down to low and stir and cook for 2 or 3 minutes.
4. Combine the frozen veggies and defrost in the microwave. Once they’re defrosted, drain and stir them in. Start boiling a pot of water to cook the pasta. Once boiling, cook the pasta according to the package al-dente directions, aka keep the cooking time on the short side. The pasta will get a chance to soften up later. Before you drain the pasta, add a little of the pasta water to the veggie mixture, maybe around 1/2 cup. Drain the pasta and mix it into the veggies.
5. Put the lid back on, turn the heat to low, and let everything simmer together for about 10 minutes, stirring occasionally. Serve with lime wedges for squeezing over if you’re feeling frisky.
Per 2 cup serving, roughly 331g: 281 calories (79 calories from fat); 8.8g fat (13%)(1.5g sat, 0g trans); 0mg cholesterol (0%); 132mg sodium (6%); 39.6g carbohydrates (13%); 10.5g protein; 8.8g fiber (35%); vitamin A 72%; calcium 7%; vitamin C 159%; iron 20%