Vegan Aloha Noodle Bowls ~ Grilled pineapple, zucchini, and red peppers then quickly stir-fried with mushrooms, edamame, rice noodles, and a sweet-spicy sauce for quick and utterly delicious dinner ~ By The Complete Savorist
Once hot, lay the cut pineapple, zucchini, and red peppers on the grill. (If your grill is not well seasoned, some high heat cooking oil might need to be applied to the produce to prevent sticking.)
Grill times will be determined by the thickness of the produce, but each side should cook for around 5 minutes. Check frequently after 3 minutes
When done, remove from the grill and allow to rest for a couple of minutes
Mix the marinade ingredients together and set aside
While the produce rests, quickly sauté mushrooms, sprinkling them with a bit of salt and pepper
Soften the rice noodles according to package directions
Heat a wok or large skillet, add the oil once hot
Chopped the pineapple, zucchini, and peppers into chunks
Add the pineapple, zucchini, mushrooms, and peppers to the hot pan, cook for 2 minutes, stirring constantly
Add the noodles (drained) to the pan, mix well
Add the sauce, stir until mixed in
Add the edamame
Once mixed together and heated through, remove from heat
Serve and enjoy
Notes
Nutrition info is approximateGuest post by Michelle De La Cerda of thecompletesavorist.com