Spicy Szechuan Veggie Noodle Stir-Fry

🥘 Ingredients

• black pepper
• broccoli, cauliflower, and carrot blend
  12 oz
• butter
  2 tbsp
• button mushrooms
  8 oz
• cooking oil
  4 tsp
• peanut butter
  1 unit
• ramen noodles
  12 oz
• rice wine vinegar
  5 tsp
• salt
• scallions
  2 unit
• sugar
  1 tbsp
• sweet soy glaze
  1/2 c
• szechuan paste
  2 tbsp
• water

🍳 Cookware

• medium pot
• small bowl
• whisk
• medium pot
• strainer
• large pan

1. 

   1

   Wash and dry all produce. Bring a medium pot of salted water to a boil.
2. 

   2

   Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Cut broccoli, cauliflower, and carrot blend into bite-size pieces if necessary. Trim and thinly slice scallions , separating whites from greens.

   button mushrooms: 8 oz, broccoli, cauliflower, and carrot blend: 12 oz, scallions: 2 unit
3. 

   3

   In a small bowl , whisk together with a whisk sweet soy glaze , half the szechuan paste , half the rice wine vinegar , half the peanut butter , 1½ tsp sugar , and ¼ cup water until smooth. (For 4 servings, use all the Szechuan paste, vinegar, and peanut butter, 3 tsp sugar, and 1/3 cup water.)

   sweet soy glaze: 1/2 c, szechuan paste: 2 tbsp, rice wine vinegar: 5 tsp, peanut butter: 1 unit, sugar: 1 tbsp, water
4. 

   4

   Once water is boiling, add ¾ of the ramen noodles to medium pot (we sent more; save the rest for another use). Cook, stirring occasionally, until tender, ⏱️ 1-2 minutes . Drain using a strainer and thoroughly rinse under cold water for at least ⏱️ 30 seconds . Toss with a drizzle of cooking oil . (This stops cooking and helps prevent sticky noodles!)

   ramen noodles: 12 oz, cooking oil: 4 tsp
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until slightly softened, ⏱️ 2-4 minutes .
6. 

   6

   Add broccoli, cauliflower, and carrot blend and 2 tsp water (4 tsp for 4 servings); cover immediately and let steam for ⏱️ 3 minutes .
7. 7

   Uncover and add a large drizzle of oil. Cook, stirring occasionally, until veggies are tender and lightly browned, ⏱️ 3-5 minutes more.
8. 8

   Add scallion whites and cook until fragrant, ⏱️ 30 seconds .
9. 9

   Reduce heat to medium. Add sauce to pan with veggies; cook, stirring, until thickened and slightly reduced, ⏱️ 1-2 minutes .
10. 10

    Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings). Toss until noodles are warmed through and thoroughly combined, ⏱️ 1-2 minutes . (TIP: If needed, stir in water a splash at a time until noodles are coated in sauce.) Season with salt and black pepper if desired.

    butter: 2 tbsp, salt, black pepper
11. 11

    Divide stir-fry between bowls. Garnish with scallion greens and serve.