A Kicked Up Veggie Stir Fry for Your Spicy Side

Who says healthy recipes have to be boring? I know that when you hear "Veggie Stir Fry," some people (wrongly) assume the dish will be a boring combination of overcooked, soggy vegetables. But if you do it right you'll be making room in your regular recipe rotation for this spicy dish.

But be warned: this stir fry is s-p-i-c-y! Of course, you are at liberty to tame it down to your liking by using sweet peppers instead of red peppers and less cayenne and chili pepper seasonings. Although fall is just around the corner, which means you might be in the mood for something to warm you up on those chilly evenings.

One of the best parts about this recipe, aside from the bold taste, is all the nutrition packed into each serving thanks to the veggies. And with six different spices in the mix, you get a chance to really make use of your spice rack. The other great thing about Spicy Veggie Stir Fry with Noodles is that if you know your way around your kitchen, it all comes together in less than half an hour.


Now here's how to "Satisfy Your Spicy Side"!

    * 1 package Japanese (Udon) Noodles
    * 1 cup snap peas
    * 3 green onions chopped
    * 1 red pepper sliced
    * 1 cup baby corn

Dressing

    * 2 tablespoons sodium free beef bouillon
    * 3/4 cup warm water
    * 2 teaspoons red wine vinegar
    * 1 teaspoon molasses
    * 1/8 teaspoon Ginger
    * 1 tablespoon Garlic Powder
    * 1/2 teaspoon Black Peppercorns, ground
    * 1 1/2 tablespoons Chili Powder
    * 3/4 tablespoon Cayenne Pepper
    * 1/4 cup Sesame Oil


Boil Udon Noodles uncovered for 8 to 10 minutes. Be careful not to overcook. Drain and rinse with cold water and set aside.

Dressing: in a bowl and add 3/4 cup warm water and dissolve the beef bouillon. Once dissolved, add red wine vinegar, molasses, ginger, garlic powder, ground peppercorns, chili powder, cayenne pepper and sesame oil. (For a milder version, reduce the amount of cayenne pepper and substitute sweet peppers for the red peppers.)

Pour the dressing into a skillet and heat until it starts to bubble. Add the fresh vegetables and sautee them for approximately 3 minutes, stirring occasionally.

Add the Udon noodles and mix until coated.

Servings: 4



Nutritional Breakdown (per serving):



This dish is a little high in carbs, so I would reserve it for post-workout times, or occasion when you know you'll be needing energy in the following three hours.

Calories 407, Fat 17 grams, Protein 12 grams, Sodium 700 mg, Carbohydrates 56 grams, Fiber 6 grams