Vegetable Stir-Fry Over Crisp Noodles Recipe

Name: Vegetable Stir-Fry Over Crisp Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crisp noodles:; 1 (12-ounce) package fine egg noodles; 1 1/2 teaspoons dark sesame oil; 1 teaspoon vegetable oil; Sauce:; 1 1/2 cups fat-free, less-sodium chicken broth; 6 tablespoons oyster sauce; 1/4 cup sake (rice wine); 1 1/2 tablespoons cornstarch; 1 teaspoon dark sesame oil; 1 teaspoon low-sodium soy sauce; Vegetables:; 2 teaspoons vegetable oil; 1 1/2 tablespoons minced peeled fresh ginger; 4 large garlic cloves, minced; 4 cups julienne-cut leek (about 4 small); 3 cups shredded carrot (about 6 small); 2 cups sliced shiitake mushroom caps (about 3 ounces); 4 cups fresh bean sprouts

Servings: persons

Crisp noodles:
1 (12-ounce) package fine egg noodles
1 1/2 teaspoons dark sesame oil
1 teaspoon vegetable oil
Sauce:
1 1/2 cups fat-free, less-sodium chicken broth
6 tablespoons oyster sauce
1/4 cup sake (rice wine)
1 1/2 tablespoons cornstarch
1 teaspoon dark sesame oil
1 teaspoon low-sodium soy sauce
Vegetables:
2 teaspoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
4 cups julienne-cut leek (about 4 small)
3 cups shredded carrot (about 6 small)
2 cups sliced shiitake mushroom caps (about 3 ounces)
4 cups fresh bean sprouts

1
Preheat broiler.
2
To prepare the noodles, cook according to package directions, omitting salt and fat. Rinse with cold water, and drain well. Combine noodles, 1 1/2 teaspoons sesame oil, and 1 teaspoon vegetable oil in a large bowl; toss well to coat. Divide noodle mixture evenly into 6 (1-inch-thick) nests on 2 baking sheets. Place 1 baking sheet on oven rack 3 inches from heat; broil 10 minutes. Carefully turn nests over, and broil 6 minutes or until golden brown. Set aside. Repeat procedure with remaining nests.
3
To prepare the sauce, combine broth and next 5 ingredients (broth through soy sauce); stir well with a whisk. Set aside.
4
To prepare vegetables, heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 10 seconds. Add leek, carrot, and mushrooms; stir-fry 2 minutes. Add sauce; bring to a boil, and cook 2 minutes or until thick. Stir in sprouts; cook until thoroughly heated. Spoon vegetables over nests.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Crisp noodles:, 1 (12-ounce) package fine egg noodles, 1 1/2 teaspoons dark sesame oil, 1 teaspoon vegetable oil, and more.

Yes, Vegetable Stir-Fry Over Crisp 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.

That's it — enjoy your meal!

Vegetable Stir-Fry Over Crisp Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions