Asian Stir-Fry

Asian Stir Fry

(on the menu for tomorrow!)

 

If fresh veggies like broccoli florets are a little too crispy or hard on your teeth, feel free to give them a little blanch first. Bring 4-6 cups of salted water to a rolling boil. Add the broccoli and let it cook for 45-60 seconds, until it turns bright green and is still crunchy & firm, but yields easily to a fork’s tines. Immediately transfer the broccoli to a bowl of water with ice (to stop the cooking process). Drain and set aside to use in the salad. Done! : )

Ingredients
1/3 c canola oil
1/2 c low sodium soy sauce
1/2 c rice vinegar
1 T brown sugar
1/2 t ground ginger
1/2 t granulated garlic
1 10 oz package Asian style noodles (lo mein, chow mein, soba, etc.)
1 medium red bell pepper, cut into 1″ strips
1 c broccoli florets
1 medium zucchini, washed and grated with a large hole grater
1 large carrot, grated
1 onion, chopped
1 c bean sprouts
1/2 c chopped cilantro
1/2 c chopped scallions
3 cloves garlic, pressed
3/4 c chopped peanuts or cashews (optional)

Directions
1. Prepare the dressing by combining the first 6 ingredients in a bowl and whisking together vigorously until smooth. Cover and set aside.
2. Cook the noodles according to package instructions. Drain and rinse under cold running water until the noodles are at room temperature or cool. Drain them very well a second time and place in a bowl. Pour about 2/3 of the dressing over the noodles and toss together until completely coated. Cover and refrigerate for at least 30 minutes.
3. Remove the noodles from the fridge and add the broccoli, pepper strips, bean sprouts and any other veggies you may be using. Add the rest of the dressing and toss everything together until well-coated.
4. Serve generous portions of salad in bowls or on salad plates. Top with chopped scallions & cilantro, add a healthy sprinkle of chopped nuts, and enjoy!