Hi friends! Apologies for last week’s silence. As I previously mentioned, midterms season is here and I’ve had papers, exams, problem sets and group projects in every single one of my classes… kind of overwhelming if you ask me! But now that I finally have some free time, I wanted to share this veggie stir fry recipe with you all!
As always, more time spent in the library means less time spent in the kitchen, or grocery shopping, which in turn means more eating out/ordering in. Now for this recipe, I was inspired specifically by the types of dishes that I always turn to when ordering in. Asian noodle dishes! Though my go-to choice tends to be pad thai, I also often crave a good stir fry. However, it’s usually super unhealthy because it’s drenched in delicious, yet dangerously so, stir fry sauce. This pushed me to try out ways to make a good and healthy stir fry, packed with flavors, from my own kitchen!
It’s a delicious way to use all the great vegetables that you can find in season at the farmer’s market. I like the combination of something “tougher” like eggplant and something delicate like squash, but it’s definitely open to endless possibilities. Some strips of bell pepper would be amazing here for an extra texture for example. But I unfortunately didn’t have any on hand. I also usually don’t find the meat to be a necessary part of stir fries. In this one, the eggplant brings enough of a bite to replace the meaty component. Bon appétit!
Total time: 20 minutes
Ingredients:
- 2-3 oz. Soba noodles (dried or precooked)
- 1/2 zucchini (or any green squash)
- 1/2 summer squash
- 1/4 eggplant
- 1/4 yellow onion
- 1 garlic clove
- a drizzle of soy sauce
- a drizzle of sriracha
- a drizzle of spicy oil
- fresh cilantro, or parsley
- a handful of cashews (optional)
- salt and pepper
Directions:
- If you’re using dried soba noodles, bring salted water to a boil and cook the noodles for the time indicated on the packaging.
- Dice the eggplant and the squash, and mince the onion and the garlic finely. Heat some olive oil in a large, deep, pan and sauté all the vegetables until golden brown. Season with some salt and pepper. Once they get a nice color, add the minced garlic, a splash of water and let it evaporate to further soften them.
- Add the cooked soba noodles to the pan with a spoonful of their cooking water (or the packaged ones) and stir vigorously to coat them in the cooking oil from the veggies.
- Add a good drizzle of soy sauce, sriracha, and a bit of spicy oil, and stir again.
- To serve, top with some freshly chopped cilantro or parsley, and some crushed cashews. Enjoy!
TIP: I personally loveee spicy food and this one is no exception but you can definitely substitute the spicy oil for some toasted sesame oil for example.
Temps total: 20 minutes
Ingrédients:
- 60g de nouilles Soba (sèches ou précuites)
- 1/2 courgette
- 1/2 courge jaune
- 1/4 d’aubergine
- 1/4 onion jaune
- 1 gousse d’ail
- un filet de sauce soja
- un filet de sriracha
- un filet d’huile pimentée
- de la coriandre fraiche (ou du persil)
- une poignée de noix de cajou (optionel)
- sel et poivre
Etapes:
- Si vous utilisez des nouilles Soba sèches, faites bouillir de l’eau salée dans une casserole et faites les cuire pendant le temps indiqué sur l’emballage.
- Taillez l’aubergine et les courges en petits dès, et émincez l’oignon et l’ail finement. Faites chauffer de l’huile dans une poêle et faites revenir tous les légumes jusqu’à ce qu’ils dorent. Salez et poivrez. Une fois bien colorés, ajoutez un l’ail, un filet d’eau et laissez le s’évaporer de façon à ramollir les légumes un peu plus.
- Ajoutez les nouilles Soba égouttées avec une cuillère d’eau de cuisson (ou les précuites) et mélangez énergiquement pour bien qu’elles absorbent l’huile de cuisson des légumes.
- Ajoutez un bon filet de sauce soja, de sriracha, et d’huile pimentée et mélangez une dernière fois.
- Pour servir, garnissez de coriandre (ou de persil) fraichement ciselée, et de noix de cajou émiettée. Bon appétit!
LE PLUS: J’adoreee les plats pimentés mais si vous n’aimez pas ça, vous pouvez remplacer l’huile pimentée par de l’huile de sésame (ou autres)!
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