Scrumptious Lunch platter -
Thai Veggie Hakka Noodles
Thai Style Sauteed Veggies
Cooked Brown Rice
Grilled Spicy Tofu
Thai Style Sauteed Veggies:
- Vegetables: Broccoli, snap peas, zucchini, asparagus, french beans, portebella mushrooms, cauliflower, carrots, and leeks
- Wash and cut the vegetables length-wise and not too thin
- Saute the vegetables in vegetable oil
- Cook it 3/4th, not too soft to maintain the crispness
- Add salt, sesame oil, black pepper powder
Brown Rice:
I cooked the conventional stove-top method of cooking the rice, this retains the aroma and the excess carb can be filtered after cooking. One cup with 3.5cups of water in a large vessel, cook in medium setting for 15mins, check if the rice is soft, switch off the stove and strain the excess water and wash the cooked rice with cold water to remove the excess carb and this adds better taste too. To get the creamy taste, you can always add a tsp of butter while cooking the rice.
Grilled Spicy Tofu:
- The desired quantity of extra firm (organic) Tofu
- Cut it into bigger cubes, marinate it for 15-20mins in vegetable oil, Thai chili sauce, salt, sugar (very little)
- Grill it on stove-top or oven.
- On a pan - Stove-top - spray non-stick spray, arrange the tofu pieces evenly. Cook in medium heat for 8-10mins, then cook the other side similarly.
- Oven - spread the marinated tofu in an oven-safe pan or tray, spray the non-stick spray, and bake on 400degrees for 5mins, then broil for 2-3mins on both sides.
Thai Veggie Hakka Noodles:
Cook the noodles as per the package instructions.
Saute the vegetables of your choice. I added baby bok choy, fresh Thai basil, green onions, broccoli.
For taste, add salt, soy sauce, and chili sauce, mix well with the cooked noodles...and Serve Hot!
These are easy and quick to make recipes with loads of vegetables. Hope you enjoy as much as we did.
