Stir-Fried Veggie with Noodles Recipe

Name: Stir-Fried Veggie with Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces egg noodles prefer whole wheat, homemade or prepared; 1 tablespoon sesame oil optional, or a bit sugar, honey; 1 tablespoon vegetable oil; 1 tablespoon garlic freshly minced, 3 to 4 cloves; 1/2 tablespoon ginger peeled and freshly grated, about 1/2-inch; 2 each scallions, spring or green onions sliced; 1 small sweet yellow bell peppers washed and chop into 1/4-inch cubes; 1 each carrots peeled and chop into 1/4-inch cubes; 1 each zucchini washed and chop into 1/4-inch cubes; 1/2 each english cucumber washed and cut into 1/4-inch cubes; 1/4 cup cilantro freshly chopped; 2 tablespoons miso paste or to taste; 1 tablespoon thai chili paste Korean, or 1 teaspoon chili-garlic sauce, or to taste; 2 tablespoons rice vinegar or to taste; 1 tablespoon ketchup or to taste; 1 teaspoon mirin (sweet seasoning) optional, or a bit sugar, honey

Servings: persons

8 ounces egg noodles prefer whole wheat, homemade or prepared
1 tablespoon sesame oil optional, or a bit sugar, honey
1 tablespoon vegetable oil
1 tablespoon garlic freshly minced, 3 to 4 cloves
1/2 tablespoon ginger peeled and freshly grated, about 1/2-inch
2 each scallions, spring or green onions sliced
1 small sweet yellow bell peppers washed and chop into 1/4-inch cubes
1 each carrots peeled and chop into 1/4-inch cubes
1 each zucchini washed and chop into 1/4-inch cubes
1/2 each english cucumber washed and cut into 1/4-inch cubes
1/4 cup cilantro freshly chopped
2 tablespoons miso paste or to taste
1 tablespoon thai chili paste Korean, or 1 teaspoon chili-garlic sauce, or to taste
2 tablespoons rice vinegar or to taste
1 tablespoon ketchup or to taste
1 teaspoon mirin (sweet seasoning) optional, or a bit sugar, honey

1
Bring a large pot of salted water to a boil over high heat.
2
Boil the egg noodles according to the package; if using freshly made noodles, boil for 3 to 5 minutes.
3
Reserve 1 cup of cooking noodle water, and drain well in a colander.
4
Drizzle sesame oil over the noodles, and toss gently with tongs or chopsticks until well coated.
5
Return the oiled noodles to the pot.
6
Set aside.
7
Meanwhile heat the vegetable oil in a wok or a large nonstick skillet over medium-hight heat until hot.
8
Add garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
9
Stir in yellow bell peppers, carrots, and zucchini, cook for about 5 minutes or until the vegetables just become tender but still crispy.
10
Transfer the stir-fried veggies into the pot with noodles in.
11
While the vegetales are cooking, in a small bowl, whisk together all the sauce ingredients until well blended.
12
Pour the sauce over the veggies and the noodles in the pot, and mix with tongs or spatula until evenly coated and mixed.
13
Stir in cucumber and cilantro until well combined.
14
Serve warm with kimchee if desired.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces egg noodles prefer whole wheat, homemade or prepared, 1 tablespoon sesame oil optional, or a bit sugar, honey, 1 tablespoon vegetable oil, 1 tablespoon garlic freshly minced, 3 to 4 cloves, and more.

Yes, Stir-Fried Veggie with Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Veggie with Noodles

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