I'm tired of plain old pasta, with plain old pasta sauce. I'm tired of simple stir-fried dishes, thrown together with all the excitement of watching paint dry.
I want a kick.
I want passion, and excitement. I want something that will raise my core temperature, and leave me wanting more. I want... a "hit me, Baby, one more time" dinner.
(Fun fact: I went a private women's college -- a true "girls' school." We didn't have uniforms, but I pretty much dressed like a slutty schoolgirl, anyway. By choice.)
Anyway, this dish hit the spot with tons of protein, thanks to the beans, and a spicy kick from the flavorful sauce. You may, of course, substitute your favorite vegetables and beans in this recipe. Get creative!
** This recipe is gluten-free, if you use rice noodles, quinoa spaghetti, or another gluten-free pasta. **
Noodles with Spicy Vegetables and Beans
4 oz. thin spaghetti, rice noodles, or angel hair pasta
1 T. sesame oil
1 c. sliced carrots
2 c. broccoli florets
1/2 onion, diced
1 can baby corn, drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 T. Bragg's Liquid Aminos or soy sauce
1. T. vegan Worchestershire sauce (I like The Wizard's brand)
3 T. ketchup
1 T. agave nectar
1/2 T. tamarind paste
1 T. Sriracha sauce or preferred pepper sauce (you may use more, or less, to taste)
2 T. vegetable stock
1 T. minced garlic
juice of 1/2 lime (slice the rest into wedges to serve with dish!)
handful fresh cilantro
Prepare pasta as directed. Drain and set aside.
In a wok or deep skillet, heat oil over medium-high heat.
Stir-fry vegetables in wok, in order of firmness. Harder vegetables like carrots and squash will go in first, as they need more time to cook than onion.
Add canned items last, and stir in until heated.
In a blender or food processor, combine all sauce ingredients, blending until smooth.
Add sauce to vegetables. Stir over medium heat until thoroughly heated.
Serve vegetables and sauce over noodles, or stir noodles into vegetables. Your choice!
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