Spicy Thai Vegan Steak and Noodles with Chili and Lemongrass Dressing Recipe

Spicy Thai Vegan Steak and Noodles with Chili and Lemongrass Dressing Recipe

  • 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
  1. 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.
  2. Cook noodles according to package directions, except add asparagus, pea pods and carrots during the last 2 minutes of cooking. Drain.
  3. Meanwhile, cook Morningstar Farms(R) Meal Starters(TM) Veggie Steak Strips according to package directions.
  4. In large bowl toss together noodle mixture, steak strips, dressing and cashews.
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