Sweet and Spicy Asian Noodles (Printable Version)
Tangy noodles coated in a sweet-spicy sauce with pineapple, mushrooms, and basil. #noodles #asian #spicy #vegetarian #dinner
# Ingredients:
→ Noodles
01 -
10 ounces linguine noodles
→ Sauce
02 -
1/3 cup pineapple juice
03 -
1/3 cup soy sauce
04 -
1 tablespoon apple cider vinegar
05 -
1 tablespoon Sriracha sauce
06 -
1 tablespoon cornstarch
07 -
1 tablespoon water
→ Vegetables
08 -
1 cup sliced zucchini (about 6 ounces)
09 -
8 ounces sliced mushrooms
10 -
Pinch red pepper flakes
→ Aromatics
11 -
2 teaspoons jarred minced garlic
12 -
1 teaspoon jarred minced ginger
→ Cooking and Garnish
13 -
2 tablespoons canola oil
14 -
Fresh basil leaves, slivered, for garnish
# Steps:
01 -
Bring a large pot of salted water to a boil. Add linguine noodles and cook according to the package instructions until al dente. Drain and set aside.
02 -
In a small bowl, whisk together pineapple juice, soy sauce, apple cider vinegar, Sriracha sauce, cornstarch and water to form a smooth slurry.
03 -
In a large heavy-bottomed skillet or wok, heat canola oil over medium-high heat.
04 -
Add sliced zucchini, mushrooms, minced garlic, and minced ginger to the skillet. Season with a pinch of red pepper flakes. Sauté for 3 to 5 minutes, stirring often, until vegetables are just tender yet slightly crisp.
05 -
Add cooked and drained linguine noodles to the skillet. Pour in the sauce and toss well to coat all ingredients evenly. Stir and cook for 2 to 3 minutes until heated through and sauce has thickened.
06 -
Remove from heat and plate noodles. Top with slivered fresh basil leaves before serving.
# Notes:
01 -
For optimal texture, avoid overcooking the vegetables; they should remain slightly crisp.