Put an Asian twist on your vegetarian meal with a stir-fry, an affordable dish that requires few ingredients to make it scrumptious. The noodles-veggies combination is a popular classic, and once you get past the chopping, cooking is quick. (To make it even quicker, use a vegetable slicer or buy pre-sliced packages of frozen Asian vegetables.)
You can include just about any vegetables, such as white or green onions, garlic, broccoli, cauliflower, red, yellow and green bell peppers, cabbage, mushrooms, water chestnuts and snow peas.
Cook noodles (rice noodles, macaroni or penne, for example) as usual by boiling, then draining. Coat your wok or skillet with sesame oil or peanut oil and add a tablespoon of soy sauce. Sauté the garlic and onions. Then stir in the rest of your vegetables, a few tablespoons of vegetable broth, and season with your choice of salt, pepper, a little curry powder and ginger. Stir fry until thoroughly heated. Add noodles, and stir fry for another minute. Remove from the stove. Top with sesame seeds, and offer more soy sauce on the side.
Looking for an exact recipe? Try this simple yet sophisticated cavatelli and vegetable stir-fry.