Description
A quick and colorful noodle dish loaded with crisp vegetables and tossed in a savory stir-fry sauce, perfect for a nutritious and satisfying vegan meal.
Ingredients
Noodles
- 8 oz noodles (lo mein, rice, or spaghetti)
Vegetables
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- ½ cup carrots, julienned
- 3 green onions, chopped
Sauce and Seasonings
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 2 cloves garlic, minced
Instructions
- Cook Noodles: Cook noodles according to package directions until al dente, then drain and set aside to prevent overcooking during stir-frying.
- Sauté Vegetables: Heat sesame oil in a pan over medium-high heat, add bell peppers, broccoli, carrots, and green onions, sautéing until they are tender-crisp and still vibrant in color.
- Add Aromatics: Stir in minced garlic and grated ginger, cooking briefly for about 1 minute until fragrant but not browned to enhance the flavor.
- Combine and Toss: Add the cooked noodles to the pan along with soy sauce, tossing everything together thoroughly to evenly coat the noodles and vegetables in the sauce.
- Serve Hot: Remove from heat and serve immediately to enjoy the dish at its best texture and flavor.
Notes
- For added protein, include tofu or edamame when sautéing the vegetables.
- You can substitute noodles with whole wheat or gluten-free versions to suit dietary preferences.
- Adjust soy sauce quantity to taste for saltiness.
- Add a sprinkle of sesame seeds or chopped peanuts for extra texture and flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-inspired
