Description
A quick and colorful vegetable stir fry noodle dish loaded with fresh vegetables and tossed in a savory Asian-inspired sauce. This easy and customizable recipe is perfect for busy weeknights and offers a healthy, vegetarian main course option.
Ingredients
Noodles
- 8 oz (225 g) stir-fry noodles or spaghetti
Vegetables
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
Sauce and Garnishes
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame seeds
Instructions
- Cook Noodles: Cook the noodles according to package directions in boiling water until al dente. Drain thoroughly and set aside to prevent sticking.
- Heat Oil and Aromatics: Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, cooking for about 30 seconds until fragrant but not browned.
- Stir-Fry Vegetables: Add the sliced red bell pepper, julienned carrot, broccoli florets, and snap peas to the wok. Stir-fry them for 4 to 5 minutes until tender-crisp, preserving their vibrant color and crunch.
- Add Noodles and Sauces: Add the cooked noodles to the wok along with 3 tablespoons soy sauce and 1 tablespoon hoisin sauce. Toss everything together vigorously until the noodles are heated through and evenly coated with the sauce.
- Garnish and Serve: Remove from heat and sprinkle with 1 teaspoon toasted sesame seeds and sliced green onions. Serve immediately for the best texture and flavor.
Notes
- Add tofu, chicken, or shrimp for extra protein to make it a more filling meal.
- Feel free to adjust the variety and quantity of vegetables based on what you have available or prefer.
- Best served immediately to enjoy the fresh flavors and crunchy texture of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stirfrying
- Cuisine: Asian-Inspired
