Stir-Fried Veggie with Noodles

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Stir-fried bell peppers, carrots, and zucchini with garlic, ginger, scallions are tossed with pasta, cucumber, cilantro, and miso-chili sauce. It's a delicious, light yet nutritious one pot meal that's perfect for week-nights.

 
  
. Prep
15 min.
Cook
10 min.
Ready In
26 min.
4 servings
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 
Metric measurements

Ingredients

8ounces egg noodles prefer whole wheat, homemade or prepared
1tablespoon sesame oil optional, or a bit sugar, honey
1tablespoon vegetable oil
1tablespoon garlicVideo freshly minced, 3 to 4 cloves
1/2tablespoon ginger peeled and freshly grated, about 1/2-inch
2each scallions, spring or green onions sliced
1small sweet yellow bell peppers washed and chop into 1/4-inch cubes*
1each carrot peeled and chop into 1/4-inch cubes
1each green zucchini washed and chop into 1/4-inch cubes*
1/2each english cucumber washed and cut into 1/4-inch cubes*
1/4cup cilantro freshly chopped
Misochili sauce:
2tablespoons miso paste or to taste*
1tablespoon chili paste Korean, or 1 teaspoon chili-garlic sauce, or to taste
2tablespoons rice vinegar or to taste
1tablespoon ketchup or to taste
1teaspoon mirin (sweet seasoning) optional, or a bit sugar, honey*
* not incl. in nutrient facts

Directions

Bring a large pot of salted water to a boil over high heat.

Boil the egg noodles according to the package; if using freshly made noodles, boil for 3 to 5 minutes.

Reserve 1 cup of cooking noodle water, and drain well in a colander.

Drizzle sesame oil over the noodles, and toss gently with tongs or chopsticks until well coated.

Return the oiled noodles to the pot. Set aside.

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

Add garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.

Stir in yellow bell peppers, carrots, and zucchini, cook for about 5 minutes or until the vegetables just become tender but still crispy.

Transfer the stir-fried veggies into the pot with noodles in.

While the vegetales are cooking, in a small bowl, whisk together all the sauce ingredients until well blended.

Pour the sauce over the veggies and the noodles in the pot, and mix with tongs or spatula until evenly coated and mixed.

Stir in cucumber and cilantro until well combined.

Serve warm with kimchee if desired.

First published: last updated: 2014-04-16

 
 
 
 
4 stars - based on 3 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: over 2 years ago

Made up this recipe for supper yesterday with all these veggies I had on hand and some freshly-made whole wheat egg noodles (Sean made it, it was good).

For the sauce, I just mixed together some miso (soy bean paste), korean chili paste, rice vinegar, mirin and a bit ketchup. It was delicious with stir-fried veggies and noodles.

Cucumber and cilantro gave extra refreshing taste to the dish. Feel free to use broccoli or celery or mushrooms, it will be still super tasty.

+1

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2 comments

Oh, does this sound wonderful. I must stock up on miso paste...I just saw it at the market. Wonderful recipe :)

Liz
Indianapolis, United States over 2 years ago

Thanks for your comment, Liz! It certainly made my day :) Miso paste is a delicious condiment that I use all the time to make stir-fries, soups or even in salad dressings. You will be amazed by how much tanginess and deliciousness the miso paste provides. Happy Cooking :-) I really enjoy reading your blog and looking at your recipe photos!

happyzhangbo
Toronto , Ontario, Canada over 2 years ago
 
 
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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 10058% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 57mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 54% Vitamin C 8%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?