SWEET AND SPICY ASIAN NOODLES

By cooksalot

Ingredients

• 8-10 oz linguine noodles
• 1/3 cup pineapple juice
• 1/3 cup soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon Sriracha sauce
• 1 tablespoon cornstarch + 1 tablespoon water (whisk together to make a slurry)
• 1 - 2 tablespoons canola oil
• 2 teaspoons jarred minced garlic
• 1 teaspoon jarred minced ginger
• 1 cup (about 6oz) sliced zucchini
• 8 oz sliced mushrooms
• pinch red pepper flakes
• fresh basil leaves for garnish

Preparation

Step 1

Cook linguine noodles according to package directions
In the meantime, in a small bowl whisk together pineapple juice, soy sauce, vinegar, Sriracha and cornstarch slurry
In a large heavy bottomed skillet heat oil
Add veggies along with garlic and ginger and sprinkle in red pepper flakes
Saute for 3-5 minutes or until veggies are softened a bit to your liking (I like them to still be a bit crispy)
Add cooked and drained noodles along with sauce to pan and toss to coat well and heat through
Garnish with slivered basil leaves
NOTES
If you are using a larger mix of different types of veggies add them in according to how long they will take to cook (e.g. peppers will go in before mushrooms) and give them a few extra minutes.

Additional veggie suggestions: Green onion, red bell pepper, broccoli