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Sichuan Stir-Fried Vegetables with Noodles

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Sichuan Stir-Fried Vegetables with Noodles

Quick, easy yet delicious, an ideal week-night meal. Sichuan spicy oil really adds lots of yumminess, you can find it in most Asian or Chinese grocery store. Use any vegetables you have on hand.

 

Yield

2 servings

Prep

10 min

Cook

10 min

Ready

22 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces spaghetti
prefer whole wheat
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½ teaspoon sesame oil
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½ teaspoon hot chili pepper oil
sichuan
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1 tablespoon vegetable oil
or olive oil
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2 cloves garlic
minced
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1 inch ginger
freshly minced
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2 each scallions, spring or green onions
sliced, plus more for serving
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½ each green bell peppers
slicied
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½ each sweet red bell peppers
sliced
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1 cup carrots
peeled and chop into matchsticks
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4 ounces tofu
smoked, thinly sliced, or firm tofu, cooked in pan with a bit oil until all sides are browned and crusted
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2 large eggs
pan pan-fried, for serving, optional
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Sauce
1 tablespoon soy sauce, tamari
or to taste
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1 tablespoon rice vinegar
or to taste
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1 tablespoon hot chili pepper oil
sichuan, or to taste
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1 teaspoon sesame oil
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g spaghetti
prefer whole wheat
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2.5 ml sesame oil
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2.5 ml hot chili pepper oil
sichuan
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15 ml vegetable oil
or olive oil
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2 cloves garlic
minced
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1 inch ginger
freshly minced
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2 each scallions, spring or green onions
sliced, plus more for serving
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0.5 each green bell peppers
slicied
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0.5 each sweet red bell peppers
sliced
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237 ml carrots
peeled and chop into matchsticks
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115.6 ml/g tofu
smoked, thinly sliced, or firm tofu, cooked in pan with a bit oil until all sides are browned and crusted
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2 large eggs
pan pan-fried, for serving, optional
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Sauce:
15 ml soy sauce, tamari
or to taste
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15 ml rice vinegar
or to taste
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15 ml hot chili pepper oil
sichuan, or to taste
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5 ml sesame oil
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Directions

Bring a pot of water to a boil, and cook the spaghetti for about 12 minutes or desired consistency.

Drain and toss with ½ teaspoon each sesame oil and hot chili pepper oil. Set aside.

Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.

Stir in bell peppers, carrots and tofu if using, and cook for about 3 minutes, until veggies become tender but still crispy.

Whisk together all the sauce ingredients in a bowl until well combined.

Add the noodles into the pan, and pour the sauce over.

Toss until well mixed, and cook for another 2 minutes, until heated through.

Divide among serving plates, sprinkle with scallions and top with pan-fried egg if desired.

Serve warm.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

ខចវខចវ

 

 

Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 67525% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 554mg 23%
Total Carbohydrate 33g 33%
Dietary Fiber 8g 31%
Sugars g
Protein 56g
Vitamin A 245% Vitamin C 119%
Calcium 31% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

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