Stir Fry Sesame Veggie Noodles with Leftover Meat

Sesame veggie noodles are easy to make with the bountiful harvest of autumn.  Zucchini noodles are not the only option though.  Carrots, beets, parsnips, yams, winter squash, and so many other vegetables are well suited to this recipe.  They are high in antioxidants and phytonutrients and cook up fast in a stir-fry.  Veggie noodle stir-fry can be ready in 20 minutes from start to finish.  It’s a quick weekday dinner for the whole family that’s fast and healthy.

Learn to Make Veggie Noodles

You can whip up a batch of fast and easy veggie noodles in no time. There are a variety of vegetables that will work for this recipe. Consider zucchini, carrots, beets, butternut squash or even sweet potatoes. The key is to julienne them into equal sized sections so they will cook evenly.  Use a vegetable julienne peeler or a manual spiralizer or an electric spiralizer, to make perfect, even veggie noodles with minimum waste.

Sesame veggie noodles are a gluten-free alternative to grains and can often be grown in the home garden, saving even more money.  When you grow a noodle garden you are assured that they are grown on clean soil.

Ingredients:

4 cups of vegetable noodles like julienned carrots, julienned beets, or julienned butternut squash

1 cup of chopped, cooked meat like chicken, beef, turkey or other leftovers (optional)

2 tbsp. coconut oil

1 onion, thinly sliced

1 clove garlic, minced

½ inch piece of fresh ginger, peeled and finely grated

2 tbsp. sesame seeds

1 tbsp. sesame oil

1 tsp. organic tamari or Braggs aminos

Method:

In a 10-inch frying pan or wok, heat the oil until it melts and begins to sizzle lightly. Stir in onion and saute until onion begins to brown. Add garlic, ginger, sesame oil, and sesame seeds and stir lightly until garlic is fully sautéed. This will only take about 10 to 15 seconds. If you are adding leftover, cooked meat add it now and stir until meat is heated through. Add tamari sauce. It will spit and spatter.

Stir in julienned vegetable noodles and stir-fry lightly until the vegetables are heated through and slightly limp – about 3 to 5 minutes. Just cook until the vegetable noodles lose their stiffness. Veggie pasta will remain al dente in texture.

Stir Fry Sesame Veggie Noodles with Leftover Meat

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• Author: Joybilee Farm
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 3 cups 1x

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Description

Homemade julienned vegetable noodles, stir-fried in sesame sauce are ready in 3 to 5 minutes. Just cook until the vegetable noodles lose their stiffness. Veggie pasta will remain al dente in texture.

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Ingredients

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• 4 cups of vegetable noodles like julienned carrots, julienned beets, or julienned butternut squash
• 1 cup of chopped, cooked meat like chicken, beef, turkey or other leftovers (optional)
• 2 tbsp. coconut oil
• 1 onion, thinly sliced
• 1 clove garlic, minced
• ½ inch piece of fresh ginger, peeled and finely grated
• 2 tbsp. sesame seeds, sunflower seeds, or pumpkin seeds
• 1 tbsp. sesame oil
• 1 tsp. organic tamari or Braggs aminos

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Instructions

• In a 10-inch frying pan or wok, heat the oil until it melts and begins to sizzle lightly.
• Stir in onion and saute until onion begins to brown.
• Add garlic, ginger, sesame oil, and sesame seeds and stir lightly until garlic is fully sautéed. This will only take about a minute.
• Add cooked meat and stir until it is heated through.
• Add tamari sauce. It will spit and spatter.
• Stir in julienned vegetable noodles and stir-fry lightly until the vegetables are heated through and slightly limp – about 3 to 5 minutes. Just cook until the vegetable noodles lose their stiffness. Veggie pasta will remain al dente in texture.

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