A speedy weeknight dinner recipe packed with veggies and sweet, savory flavor.
The mildly sweet sauce coats the noodles and veggies for maximum flavor in every bite.
Top with scallions and Sriracha for added zing and heat.
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
see to it to thinly slice the vegetables so they cook in a short amount of time.
Aim for a thickness of 14-inch or less.
Cook veggies and noodles
Heat oil in a large skillet over medium-high.
Add noodles and 1 cup water.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe developed by: Melissa Gray and Liz Mervosh.
