This is a dish I sometimes make when I'm in the mood for a stir-fry but want dinner on the table faster than it takes to cook rice. Like any good stir-fry, you can vary the vegetables and protein with whatever is in season or on hand. You can also toss in frozen vegetables, such as peppers, though they will be soft when cooked. This is the version I made this weekend.
12 ounces dry linguine
1 Tbsp sesame oil
1 Tbsp canola oil
6-7 garlic cloves, minced
2-3 Tbsp minced fresh ginger
4 ounces shiitake mushrooms, stemmed and sliced
2 large carrots, sliced
1 medium red pepper, in thin slices
1 1/2 cups sliced daikon
1/4 cup soy sauce, plus more for topping if desired
2 tsp chili paste
8-12 oz. tempeh, tofu, or cooked chicken, cubed
2 Tbsp sesame seeds, lightly toasted (optional)
Cook the linguine in a large pot of boiling salted water until al dente, about 8 minutes. Drain, toss with the sesame oil, and set aside.
Heat the canola oil in a wok or large skillet. Stir-fry the garlic and ginger over high heat for about 1 minute. Add the mushrooms (and tempeh if that's the protein you're using) and stir-fry for 2-3 minutes until they start to get tender. Add the carrots, red pepper, daikon, chili paste, and soy sauce, and stir-fry for another 3-4 minutes until the vegetables are tender but still a bit crisp. If using tofu, add it and cook for 1-2 minutes, stirring frequently but being careful not to it break down. If using cooked chicken, toss it in at the last minute.
Add the cooked linguine to the wok or skillet with the vegetables and toss to mix well.
Top with a sprinkling of toasted sesame seeds. Serve hot.
Serves 4-6.
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