This is a dish I made up the other day when we were so starving! I was craving an asian type dish so this is what I came up with and we chowed down the whole pot! Please feel free to substitute any ingredients.
Half of a red onion thinly sliced. I used a mandolin. (You could also use 3-4 green onions as substitute)
Half of a red bell pepper thinly sliced
Half of a medium jalapeño diced
2 small zucchini thinly sliced
Half a head of white cabbage thinly sliced
Broccoli cut up into small florets
2 small carrots, shredded
1 inch piece of grated ginger root
1 large garlic clove thinly sliced
1-2 teaspoons of grated lime zest and 2 juiced limes
Optional: Baked Tofu
Peanut sauce and baked tofu recipes are from: The Minimalist Baker
Cook the above noodles (or your choice of noodles) according to package directions. Drain, rinse, and set aside.
Rinse the pot that you cooked the noodles in and return to heat. Heat 2 tablespoons of coconut oil, add onion, red bell pepper and sauté for 2 minutes. Next add jalapeño and garlic, continue cooking then add zucchini and a little sea salt. Continue stirring and add the cut up broccoli florets. To keep vegetables from sticking I added the juice of one lime and continued to stir. Put the lid on the pot for about 3 minutes to help steam the broccoli. Next I added the lime zest and the grated ginger. Then the baked tofu, cabbage and carrots.
Lastly I added the cooled noodles, removed pot from heat and added the peanut sauce to the pot! At this point I added a few shakes of sesame seeds but next time I make this I will add some chopped peanuts. Add most of the cilantro and save a little to sprinkle on top of each dish!