Description
A quick and flavorful dish featuring stir-fried noodles with a colorful mix of vegetables, perfect for a healthy and satisfying meal.
Ingredients
Units
Scale
- 200g egg noodles (or rice noodles for gluten-free)
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1/2 cup snap peas
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- Salt to taste
- Green onions and sesame seeds for garnish (optional)
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add sliced onions and garlic, sauté for 1-2 minutes until fragrant.
- Add bell pepper, carrot, broccoli, and snap peas. Stir-fry for 4-5 minutes until vegetables are slightly tender but still crisp.
- Add the cooked noodles to the pan and toss everything together.
- Pour in soy sauce, oyster sauce (if using), sesame oil, pepper, and salt. Mix well to coat the noodles evenly.
- Cook for another 2-3 minutes until everything is well heated and combined.
- Garnish with green onions and sesame seeds if desired. Serve hot.
Notes
- Use any vegetables you have on hand like mushrooms, zucchini, or cabbage.
- For added protein, include tofu, shrimp, or chicken.
- To make it vegan, skip oyster sauce or use a vegan substitute.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg