Spicy Veggie Stir-Fry

Total Time:
30 min
15 min
15 min

8 servings

  • Noodles:
  • 1 pound thin spaghetti
  • Sesame oil, for drizzling
  • Low-sodium soy sauce, for drizzling
  • Stir-Fry:
  • 1/2 cup low-sodium soy sauce, plus more if needed
  • 2 tablespoons sherry or low-sodium vegetable broth
  • 2 tablespoons packed brown sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons sriracha (more or less to taste)
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons peanut oil
  • 1 yellow onion, cut into large chunks
  • 1 red bell pepper, cut into large chunks
  • 1 yellow bell pepper, cut into large chunks
  • 2 cloves garlic, minced
  • 2 medium zucchini, cut into large wedges
  • One 15-ounce can baby corn, drained, corn halved crosswise
  • 1 head broccoli, cut into florets
  • Sesame seeds, for serving
  • 2 green onions, sliced
  • For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.

  • For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.

  • Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.

  • While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.

  • Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

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