Thin spaghetti noodles tossed with veggies and spiced with Asian sauces creates a lip-smacking recipe – spicy veg noodles. Any combination will work with this recipe. Very adaptable and flexible recipe, I have added veggies but if you are a non- veg eater add meat of your choice to bring extra flavor to the noodles. I didn’t had any mushrooms on hand but Shiitake mushrooms will surely tweak up the recipe. No set rules for this recipe you can really add or subtract your flavors, veggies and spiciness based on your personal preferences. Have you ever wondered how the restaurant served noodles are too crunchy and juicy? Well here is the trick – If you prefer veggies to be crunchy, then cook them for a minute on medium high flame add sauces, mix and add noodles. This way they will be perfectly tender and still crunchy at serving time. For them to be juicy add 3 tablespoon of water to your sauces, lower the flame, add noodles and toss. Minus the little intensive chopping time, this recipe is pretty simple and quick to prepare. Toss all the veggies in a wok, add the sauces, noodles and then let them sit to soak up all the flavors from the sauces. Adjust the spice level as per your family taste. Enjoy this quick and delicious recipe, even the picky eaters and the mild tongues will love it! At least mine did. My older one is a tough eater when it comes to greens so have to play around with flavors to make greens favorable to his palate. 🙂
