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Sweet Pepper, Zucchini & Corn Stir-Fry
with Soba Noodles & Ginger Cashews
35 MIN
2 Servings
From the Test Kitchen
This light, bright stir-fry features some of summer’s best: zucchini, sweet peppers (which can come in an array of colors like green, yellow, orange and red) and corn straight off the cob. We’re adding hearty soba noodles—a Japanese go-to made from buckwheat—then wrapping it all up in the refreshing flavors of a sweet chili-ponzu sauce. For a zesty garnish with pleasing crunch, we’re pan-toasting cashews with fresh, citrusy ginger and sprinkling them on top.
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NutritionPER SERVING
-
Calories690 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic. Small dice the zucchini. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut out and discard the stem, ribs and seeds of the peppers; cut the peppers into ¼-inch-thick rings.
2
Cook the noodles:
Add the noodles to the pot of boiling water and cook 3 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to the stop the cooking process.
3
Make the ginger cashews:
While the noodles cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the cashews and ginger; season with salt and pepper. Toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.
4
Cook the aromatics:
In the same pan, heat the sesame oil on medium-high until hot. Add the white bottoms of the scallions and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant.
5
Add the vegetables:
Add the zucchini, corn and peppers to the pan; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened.
6
Finish the stir-fry & plate your dish:
While the vegetables cook, rinse the cooked noodles under warm water to loosen them; drain thoroughly. Add the rinsed noodles, ponzu sauce and sweet chili sauce to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Divide the finished stir-fry between 2 dishes. Garnish with the ginger cashews and green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic. Small dice the zucchini. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut out and discard the stem, ribs and seeds of the peppers; cut the peppers into ¼-inch-thick rings.
2
Cook the noodles:
Add the noodles to the pot of boiling water and cook 3 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to the stop the cooking process.
3
Make the ginger cashews:
While the noodles cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the cashews and ginger; season with salt and pepper. Toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.
4
Cook the aromatics:
In the same pan, heat the sesame oil on medium-high until hot. Add the white bottoms of the scallions and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant.
5
Add the vegetables:
Add the zucchini, corn and peppers to the pan; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened.
6
Finish the stir-fry & plate your dish:
While the vegetables cook, rinse the cooked noodles under warm water to loosen them; drain thoroughly. Add the rinsed noodles, ponzu sauce and sweet chili sauce to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Divide the finished stir-fry between 2 dishes. Garnish with the ginger cashews and green tops of the scallions. Enjoy!
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