Description
A quick and flavorful stir fry dish that combines vibrant vegetables, proteins, and noodles, perfect for busy weeknight dinners.
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 for quicker cooking time. Adjust seasonings to taste as you go.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg