What’s your go-to dish when you want to make a meal using just one pot? Truth be told, there aren’t many one pot meals in the Foxes Love Lemons household. Culinary school taught me a lot of things, but primarily, how to dirty up a lot of dishes, and quickly.
For most of the second-year classes at my school, a team of dishwashers did our dishes. This was far too easy to get used to. At home, my husband washes all of my dishes. #husbandoftheyear.
When I think of one-pot meals, I immediately reach for my wok. It’s been a faithful friend in times of produce overabundance (like when I subscribed to a CSA). It also reliably produces avery fast meal, and it’s simple to make little more than a huge pile of veggies taste great.
To truly be a one pot meal, you can’t serve your stir-fry over rice, right? I figured this one pot theme was a perfect time to finally (finally!) give Tofu Shirataki noodles a try. I’d heard about these things for years…probably almost a decade.
The benefits are obvious – only 20 calories for a huge bag of noodles, plus they’re gluten-free, if you require that sort of thing. The drawback was that I was scared of them. Yes, scared of a bag of noodles.
So….squishy….and weird. Plus, there’s a note on the bag that says something to the effect of “make sure you rinse them to get rid of their authentic aroma.” That could only mean one thing – these “noodles” are gonna smell horrible.
In all honestly, it did smell a bit funky during the bag-opening and rinsing portion of the event. But after throwing a bunch of veggies in the wok, the authentic aroma was stifled by other, more delicious authentic aromas.
After throwing every vegetable in my fridge into the wok, along with some pineapple, a quick homemade sweet & sour sauce, and those noodles that terrified me to my very core, I’m happy to report that this vegetarian stir-fry was a very tasty one pot meal indeed.
The noodles tasted great, without much funkiness at all. My husband even reported that he couldn’t tell they were anything other than “regular” noodles. And then, he rejoiced when he saw the wok was the only pot to wash.
For the Sweet & Sour Sauce:
- 1 small garlic clove, minced
- 3 tablespoons water
- 2 tablespoons pineapple juice
- 1 tablespoon light brown sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoon ketchup
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon ground fresh ginger
For the Stir-Fry:
- 2 tablespoons olive oil
- 6 button mushrooms, thinly sliced,
- 1 carrot, thinly sliced diagonally
- 1/2 red bell pepper, thinly sliced
- 1/2 jalapeño pepper, seeded and thinly sliced
- 2 green onions, cut into 2-inch pieces
- 1 bag (8 ounces) tofu fettuccine, rinsed well
- 1/4 cup chopped fresh pineapple
- Black sesame seeds, for garnish
- Make Sweet & Sour Sauce: In small bowl, whisk together all ingredients until smooth. Set aside.
- Make Stir-Fry: In large skillet or wok, heat oil over medium-high heat until very hot. Add mushrooms, carrot, red pepper and jalapeño. Cook 3 to 4 minutes or until vegetables are tender-crisp, stirring frequently.
- Add onions, fettuccine, pineapple and Sweet & Sour Sauce. Bring to boil, then reduce heat to medium. Cook 2 minutes or until sauce thickens and noodles are warmed through, stirring frequently.
- Serve garnished with sesame seeds.