Description
A cozy weeknight dinner featuring a vibrant medley of stir-fried noodles and fresh vegetables, quick and easy to prepare.
Ingredients
Scale
- 200g noodles (rice, wheat, or your choice)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Optional toppings: sesame seeds, green onions, or cilantro
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Introduce the mixed vegetables to the pan and stir-fry for 4-5 minutes until tender but still crisp.
- Toss in the cooked noodles and pour the soy sauce over the top. Cook for an additional 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with optional toppings like sesame seeds, green onions, or cilantro.
Notes
You can prep the vegetables the night before. Just chop and store them in an airtight container in the fridge. Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg