Zucchini, Bell Pepper & Edamame Stir-Fry

Monday, August 26, 2013

Zucchini, Bell Pepper & Edamame Stir-Fry (for Aggie!)

Posted by Cassie / 60 comments » / Main Dishes, Pasta, Vegetarian

We should talk about babies today. (Don’t tell Paul!) Of course, not our babies – but ALL of the babies ALL over the place. Have you noticed? It is for sure in the water – at church, at work, and all around the blog world, there are babies.

And today is for celebrating one of those (soon-to-arrive) babies and his mama, my beautiful friend Aggie of Aggie’s Kitchen.

SURPRISE AGGIE!!

Aggie is so kind-hearted and always encouraging and I’m so excited to get to celebrate her with some wonderful bloggers today. She is one of those people who you can instantly connect with and you feel like you have known her forever!

I made you some stir-fry. It’s packed with veggies and a spicy-savory sesame-soy sauce. It’s super simple and tossed with udon noodles. I know you love these flavors, as I do and I hope you enjoy this stir-fry as much as we did. I also hope your baby boy knows how loved he is. I pray countless blessings on you and your family for many years! xo

Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Drinks
Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch / or Iced Cafe Mocha from Amy of She Wears Many Hats

Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl

Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace

Entrees
Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
Potato-Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin’ Canuck
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia’s Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie’s Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy

Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

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Zucchini, Bell Pepper & Edamame Stir-Fry

Yield: 2 servings as an entree

Total Time: 30 min

A quick and simple udon noodle stir-fry recipe with fresh zucchini, bell pepper, edamame and a spicy sesame sauce.

Ingredients:

6 ounces uncooked udon noodles

Stir-Fry Sauce:
3 Tbs. soy sauce
1 Tbs. toasted sesame oil
1 tsp. Sriracha
1 tsp. black sesame seeds

for the veggies:
1 Tbs. olive oil
1 shallot, diced
1 clove garlic, minced
1 cup shelled edamame
1 cup bell pepper, diced
1 cup zucchini (I used 1/2 of one large zucchini)
1/4 cup raw peanuts
1/4 tsp. salt
1/4 tsp. pepper

Directions:

Cook the noodles according to package directions, watching closely to not overcook.

While the noodles cook, heat the olive oil in a wok or large non-stick skillet. Add the shallot and garlic and a small pinch of salt and stir well. When the shallot begins to soften, add the bell pepper and cook for about 2 minutes, until they begin to soften. Add the edamame and zucchini and stir well. Cook an additional 3-4 minutes until the zucchini is tender. Add the peanuts, season with salt and pepper and add the stir fry sauce and stir. Allow the sauce to thicken slightly.

Drain the noodles and add to the cooked veggies. Garnish with additional sesame seeds and extra Sriracha if needed.