Vegetable Stir-fry with Noodles
Is a savory Asian-inspired dish made with A quick stir-fry featuring vibrant vegetables and savory noodles tossed in a flavorful sauce, perfect for a busy weeknight meal..
Ingredients
- 1 cup Bell peppers (red, green, yellow) thinly sliced
- 1/2 cup Carrots julienned
- 1 cup Broccoli florets
- 1/2 cup Snap peas
- 1/2 cup Mushrooms, sliced
- 200 grams egg noodles or rice noodles, boiled and drained
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Honey or sugar
- 2 Garlic cloves, minced
- 1 teaspoon Ginger grated
- 1 teaspoon Cornstarch (mixed with 2 tbsp water for thickening)
- 2 tablespoons Vegetable oil or olive oil
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, honey (or sugar), minced garlic, grated ginger, and cornstarch mixture. Set aside.
- Boil the noodles as per package instructions, drain, and set aside.
- Heat vegetable oil in a large pan or wok over medium-high heat. Add the harder vegetables first, such as carrots and broccoli, and stir-fry for 2–3 minutes. Add the remaining vegetables and cook until they are tender-crisp (3–4 minutes).
- Add the cooked noodles to the pan with the vegetables. Pour the sauce over the mixture and toss everything together until evenly coated and heated through.
- Garnish with sesame seeds or chopped green onions if desired. Serve immediately.
Note
- Customize vegetables based on seasonality or preference.
- Add protein like tofu, chicken, or shrimp for variation.
- Adjust sauce quantities to your taste preferences.