Spicy Thai Vegan Steak and Noodles with Chili and Lemongrass Dressing

SUBMITTED BY: Morningstar Farms®

"For this mouthwatering, spicy Thai-style noodle dish, flat noodles and lightly cooked vegetables are tossed with a zesty lemongrass and chili dressing."

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PREP TIME	18 Min
COOK TIME	12 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/4 cup rice wine vinegar
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
2 small red Thai chili peppers
1 stalk lemongrass, finely chopped
1 tablespoon fresh cilantro
2 teaspoons toasted sesame oil*
6 ounces dried flat Asian noodles or dried linguine
4 ounces fresh asparagus, cut into 1-inch pieces
1 cup fresh pea pods
1 cup julienne-cut carrots
1 (8 ounce) package Morningstar Farms® Meal Starters™ Veggie Steak Strips
2 tablespoons coarsely chopped cashews

DIRECTIONS

For dressing, in small food processor bowl combine vinegar, olive oil, soy sauce, chili peppers, lemongrass, cilantro and sesame oil. Cover and process until nearly smooth. Set aside.
Cook noodles according to package directions, except add asparagus, pea pods and carrots during the last 2 minutes of cooking. Drain.
Meanwhile, cook Morningstar Farms® Meal Starters™ Veggie Steak Strips according to package directions.
In large bowl toss together noodle mixture, steak strips, dressing and cashews.

FOOTNOTES

*If desired, omit toasted sesame oil. Instead stir 2 teaspoons toasted sesame seeds into dressing mixture before tossing with noodle mixture.
This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
Click here to view this recipe's nutrition.