My favorite quick lunch to have at the moment is a mixed veggie stir-fry with noodles since its so damn quick you have a steaming hot lunch in front of you quicker than it is to brave the heat outdoors, find a cheap coffeeshop, sit down and order lunch. It’s even quicker if you’re forward thinking and save behind some washed and quick cooking vegetables from the previous day. Once you’ve gotten into the rhythm this takes literally less than 30 minutes of your time. Convenient, especially if you’re the type that suddenly finds yourself ravenous mid-day after home yoga practice 😉
I call this Crazy Veggie Bowl since its just packed with all sorts of colorful vegetables – variety is the spice of life but more practically speaking, the colors indicate a different set of nutrients which we could always do with more in our diets. So use a little of every kind, any kind you like, and make sure you slice thinly especially for carrots that would take uber long to cook otherwise. Enjoy!
Crazy Veggie Bowl (1 serving)
- 1 serving noodles (soba, udon, kombu, pasta? try to choose less processed)
- Lots of mixed vegetables, sliced thinly for quick cooking (I used bell peppers, purple cabbage, carrots, sugar snap peas and shallots. You can also use tomatoes, squash, leafy greens, radishes.. whatever you like really!)
- 2 cloves garlic, finely chopped
- 1 T miso (dissolved in tiny bit of water)
- 1 tsp soy sauce
- splash of Japanese or Chinese cooking wine (料理酒)
- apple cider or rice vinegar
- agave or sugar for sweetness
- sesame oil
- red pepper flakes or Shichimi (especially recommend the latter which is more nutritious)
- sesame seeds
Cook your noodles and prep your veg if not already done so. In a heated pan, heat about 2 tsp oil then saute shallots and garlic. Also add sliced chilli if using to infuse the oil with chilli flavor. Add the crunchier veggies first such as carots, cabbage and bell peppers, also stems of leafy greens. Stir-fry till about half cooked, about 2 minutes. Then add the quicker cooking veggies such as sugar snaps and leafy greens together with a splash of cooking wine to deglaze the pan of the brown caramelized bits at the bottom (lots of flavor here!). Stir and cook for a while then add miso, soy sauce, vinegar, sugar (if using) and sesame oil. Continue stirring and cooking until all the veggies are done. Taste to check and add more soy sauce or salt, vinegar, if needed. Turn off heat, add a squeeze of agave for sweetness and mix in. Season cooked noodles by adding some soy sauce, sesame oil and vinegar. Then place veggie stir-fry over the top. Sprinkle toasted sesame seeds and Shichimi over. Tuck in and swoon!