Tri Color Noodles and Tri Color Vegetables

One of our New Year's resolutions is less meat and more veggies. If you're looking for a vegetarian dish that is easy and economical to make, try my Tri Color Noodles- Tri Color Vegetables dish. It is made from Trader Joe's egg noodles. See the bottom for the packaging, the beautiful green, maroon, and yellow ribbons are made from spinach, beet, and tomatoes. If you don't know about Trader Joe's, then you might have heard about Whole Foods they both have the same concept, delivering more natural products to consumers. I put together this dish for the lentil season and also for the family. Thank goodness it's tasty so we never feel like we are missing meat from it.



The only thing I feel a bit guilty about is using frozen vegetables, but it's the quickest way. We can't always get fresh corns or peas, and I don't have time to start from fresh vegetables. Other than that, the seasoning is up to your famous family chef's discretion.

1 cup of frozen corn, 1 cup of frozen peas, and 1 small can of diced tomatoes. The other optional ingredients are shallot and cilantro if you so desire. Chop one shallot in long thin strips to resemble the noodles, wash and clean the cilantro - cutting into 1/2 inch size - or to the floret.

Process: 1) Boil the noodles and set it aside, follow the directions in the back of the package. 2) Brown the shallots with a table spoon of olive oil, then start adding the corn and peas. Stir fry the veggies for a few minutes until you see the vegetables turn a brighter yellow or green, add the diced tomatoes and stir again for a few minutes. Add your noodles and season to taste. Do not over cook, it's easy to do, but remember, all your ingredients are already cooked and don't need to be cook too long.
What are you sharing in your kitchen today?