An easy vegetarian and gluten-free Asian-inspired dinner that's perfect for any weeknight.
Author: One Moore Bite
Ingredients
1 small yellow onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, peeled and sliced
4 stalks asparagus, diced
½ cup sliced portobello mushrooms
1 red bell pepper, diced
1 small zucchini, diced
1 small yellow squash, diced
2 medium carrots, peeled and grated
8 oz. large rice noodles (pad thai noodles)
¼ cup Panang curry
1½ tablespoons hoisin sauce
Crushed red pepper, to taste
Salt, to taste
⅓ cup raw cashews
¼ cup fresh chopped cilantro
1 head Boston or butter lettuce, for wrapping
Instructions
Place the rice noodles in a large, flat dish and cover with boiling water. Let sit for 6-8 minutes until mostly tender (think "al dente") and then strain. Set aside.
In a small dry skillet, toast the cashews over medium-low heat until fragrant, about 5 minutes.
Preheat a wok over medium high heat. When hot, add the curry and hoisin and stir to combine. Add the vegetables and saute until tender-crisp. Add the rice noodles and toss until coated in sauce and incorporated with the vegetables. Remove from heat and stir in toasted cashews and cilantro. Transfer to a serving bowl and serve with lettuce.