How To Make Spicy Thai Vegan Steak and Noodles with Chili and Lemongrass Dressing
Vegan steak strips are tossed with noodles, asparagus, peas, carrots, and herbs. Everything is then seasoned with herbs and spices for that delicious kick.
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Serves:
Ingredients
- ¼cuprice wine vinegar
- 2tbspolive oil
- 2tbspsoy sauce,reduced sodium
- 2smallred thai chili peppers
- 1stalklemongrass
- 1tbspfresh cilantro
- 2tspsesame oil,toasted
- 6ozdried flat asian noodles,or dried linguine
- 4ozfresh asparagus
- 1cupfresh pea pods
- 1cupcarrots,julienne cut
- 1pkgveggie steak strips
- 2tbspcashews,coarsely chopped
Instructions
-
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.
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Cook noodles according to package directions, except add asparagus, pea pods, and carrots during the last 2 minutes of cooking. Drain.
-
Meanwhile, cook Veggie Steak Strips according to package directions. In large bowl toss together noodle mixture, steak strips, dressing, and cashews.
Nutrition
- Calories: 579.21kcal
- Fat: 31.38g
- Saturated Fat: 9.85g
- Trans Fat: 1.07g
- Monounsaturated Fat: 15.84g
- Polyunsaturated Fat: 3.54g
- Carbohydrates: 41.16g
- Fiber: 4.04g
- Sugar: 5.25g
- Protein: 32.63g
- Cholesterol: 107.18mg
- Sodium: 514.70mg
- Calcium: 78.28mg
- Potassium: 745.49mg
- Iron: 5.90mg
- Vitamin A: 302.16µg
- Vitamin C: 50.64mg
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