Description
A quick and satisfying stir fry filled with vibrant vegetables and noodles, customizable with various proteins.
Ingredients
Scale
- 2 cups of stir-fry noodles
- 1 cup of broccoli florets
- 1 bell pepper, thinly sliced
- 1 cup of snap peas
- 1 carrot, julienned
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- Optional protein: tofu, chicken, or shrimp
Instructions
- Boil water in a pot large enough for the stir-fry noodles.
- Add the stir-fry noodles to the boiling water and cook according to package instructions. Drain and set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Sauté minced garlic in the hot oil until fragrant, about 30 seconds.
- Add the broccoli, bell pepper, snap peas, and carrots to the wok.
- Stir-fry the vegetables for about 3-4 minutes until tender but still crisp.
- Incorporate your choice of protein, if using, and cook until fully heated through (add about 5 minutes for chicken or shrimp).
- Drizzle soy sauce and sesame oil over the stir-fried mixture.
- Toss in the cooked noodles, ensuring everything is well combined.
- Serve hot, garnished with sesame seeds or chopped green onions if desired.
Notes
Prep ahead by chopping vegetables the night before. Use high heat for crisp vegetables and adjust seasoning based on protein used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg