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Spicy Thai Vegan Steak and Noodles with Chili and Lemongrass Dressing

  • 4servings
  • 30minutes
  • 380calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C, E
MineralsFluorine, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) rice wine vinegar

  2. 2 tablespoon(s) olive oil

  3. 2 tablespoon(s) reduced-sodium soy sauce

  4. 2 small red Thai chili peppers , or 1/2 teaspoon crushed red pepper

  5. 1 stalk(s) lemongrass , finely chopped, or 1/2 teaspoon grated lemon peel

  6. 1 tablespoon(s) fresh cilantro

  7. 2 teaspoon(s) toasted sesame oil

  8. 6 ounce(s) dried flat Asian noodles or dried linguine

  9. 4 ounce(s) fresh asparagus , cut into 1-inch pieces (1 cup)

  10. 1 cup(s) fresh pea pods

  11. 1 cup(s) julienne-cut carrots

  12. 1 package(s) (8 ounces) Morningstar Farms® Meal Starters™ Veggie Steak Strips

  13. 2 tablespoon(s) coarsely chopped cashews

Instructions Jump to Ingredients ↑

  1. For dressing, in small food processor bowl combine vinegar, olive oil, soy sauce, chili peppers, lemongrass, cilantro, and sesame oil. Cover and process until nearly smooth. Set aside.

  2. Cook noodles according to package directions, except add asparagus, pea pods, and carrots during the last 2 minutes of cooking. Drain.

  3. Meanwhile, cook Morningstar Farms® Meal Starters™ Veggie Steak Strips according to package directions.

  4. In large bowl toss together noodle mixture, steak strips, dressing, and cashews.

  5. This recipe has been tested and endorsed by Kellogg and Morningstar Farms® .

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