Description
Discover the delicious comfort of vegetable stir fry noodles, a quick and easy option packed with fresh veggies and umami flavors.
Ingredients
- Water – ⅓ cup
- Soy sauce (or tamari for gluten-free) – 4 tablespoons
- Rice vinegar – 1 tablespoon
- Maple syrup (or raw brown sugar or coconut sugar) – 1 tablespoon
- Grated ginger (or ½ teaspoon ground ginger) – 1 teaspoon
- Chili flakes (adjust to taste or substitute with sriracha) – ½ teaspoon
- Uncooked noodles (udon, ramen, egg noodles, lo mein, or rice noodles) – 8–10 oz
- Sesame oil – 2 tablespoons
- Garlic, minced – 2 cloves
- Green onions, thinly sliced – 2
- Carrots, thinly sliced – 2
- Red bell pepper, chopped – 1
- Mushrooms, sliced – 2 cups
- Broccoli, chopped – 2 cups
- Green onion, sliced – 1
- Sesame seeds
Instructions
- Mix all sauce ingredients in a small bowl or jar and set aside.
- Wash and chop all vegetables into thin, similar-sized pieces.
- Heat sesame oil in a large pan or wok over high heat. Add garlic and green onion, sauté for 30 seconds.
- Add vegetables to the pan and stir-fry for about 5 minutes.
- Cook noodles according to package directions, then drain.
- Add cooked noodles and sauce to the wok. Toss together for 2-3 minutes.
- Serve hot, garnished with sliced green onion and sesame seeds.
Notes
- Ensure the pan or wok is hot before adding ingredients for the right texture and flavor.
- Cut vegetables uniformly for even cooking.
- Experiment with different types of noodles for preferred texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegetable stir fry noodles, easy stir fry, quick dinner, healthy Asian recipes