Spicy Thai Vegan Steak & Noodles With Chili And Lem

Name: Spicy Thai Vegan Steak & Noodles With Chili And Lemongrass Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice wine vinegar; 2 tablespoons olive oil; 2 tablespoons reduced-sodium soy sauce; 2 small red Thai chili peppers or 1/2 teaspoon crushed red pepper; 1 stalk lemongrass, finely chopped or 1/2 teaspoon grated lemon peel; 1 tablespoon fresh cilantro; 2 teaspoons toasted sesame oil*; 6 ounces dried flat Asian noodles or dried linguine; 4 ounces fresh asparagus, cut into 1-inch pieces (1 cup); 1 cup fresh pea pods; 1 cup julienne-cut carrots; 1 package (8 oz.) Morningstar Farms(R) Meal StartersTM Veggie Steak Strips; 2 tablespoons coarsely chopped cashews

Servings: persons

1/4 cup rice wine vinegar
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
2 small red Thai chili peppers or 1/2 teaspoon crushed red pepper
1 stalk lemongrass, finely chopped or 1/2 teaspoon grated lemon peel
1 tablespoon fresh cilantro
2 teaspoons toasted sesame oil*
6 ounces dried flat Asian noodles or dried linguine
4 ounces fresh asparagus, cut into 1-inch pieces (1 cup)
1 cup fresh pea pods
1 cup julienne-cut carrots
1 package (8 oz.) Morningstar Farms(R) Meal StartersTM Veggie Steak Strips
2 tablespoons coarsely chopped cashews

1
For dressing, in small food processor bowl combine vinegar, olive oil, soy sauce, chili peppers, lemongrass, cilantro and sesame oil. Cover and process until nearly smooth. Set aside.
2
Cook noodles according to package directions, except add asparagus, pea pods and carrots during the last 2 minutes of cooking. Drain.
3
Meanwhile, cook MORNINGSTAR FARMS MEAL STARTERS Veggie Steak Strips according to package directions.
4
In large bowl toss together noodle mixture, steak strips, dressing and cashews.
5
*Note: If desired, omit toasted sesame oil. Instead stir 2 teaspoons toasted sesame seeds into dressing mixture before tossing with noodle mixture.
6
(R), TM, 2009 Kellogg NA Co Morningstar Farms(R) Recipes are the property of the Kellogg Company.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup rice wine vinegar, 2 tablespoons olive oil, 2 tablespoons reduced-sodium soy sauce, 2 small red Thai chili peppers or 1/2 teaspoon crushed red pepper, and more.

Yes, Spicy Thai Vegan Steak & Noodles With Chili And Lemongrass Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Thai Vegan Steak & Noodles With Chili And Lemongrass Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions