Szechuan Noodles With Spicy Veggie Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 6 ounces veggie crumbles (i use morning star meal starters-1/2 of a 12 oz. pkg.)
• 1 tablespoon olive oil
• 1 (12 -16 ounce) package frozen stir fry vegetables (i use oriental)
• 1/2 cup sliced mushrooms
• 1/4 cup sliced red bell pepper
• 1/2 cup sliced napa cabbage
• 1 carrot, thinly sliced
• 1/4 cup sliced water chestnuts
• 3/4 cup chopped onion
• 2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger
• 1/2-1 1/2 teaspoon dry crushed red pepper (you control the heat!)
• 2 tablespoons sesame oil
• 2 tablespoons cornstarch
• 3/4 cup vegetable broth
• 1/4-1/3 cup hoisin sauce (this is a sweet sauce, so start out with the lower amount and add as desired)
• 2 tablespoons soy sauce
• 8 ounces whole wheat spaghetti, cooked
• 1/2 cup sliced green onion

Recipe

• 1 brown veggie crumbles in oil in a large skillet, about 3 minutes; set aside and keep warm.
• 2 cook stir fry vegetables as directed on package. set aside.
• 3 if not using the frozen stir fry vegetables, saute cut vegetables for about 5-10 minutes, or until desired doneness. set aside and keep warm.
• 4 pour sesame oil in pan and heat till hot. saute onion, garlic, ginger and red pepper in hot sesame oil until tender.
• 5 combine cornstarch and vegetable broth, whisking until smooth.
• 6 stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• 7 bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
• 8 stir in veggie crumbles and cooked vegetables.
• 9 toss with hot cooked pasta, and sprinkle with sliced green onions. this is also good with brown rice.