Chinese Stir-Fried Noodles with Veggies
A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.
Yield
2 servingsPrep
10 minCook
10 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
soba noodles
|
*
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
hot chili pepper oil
sichuan |
*
|
| 1 | tablespoon |
vegetable oil
or olive oil |
|
| 2 | cloves |
garlic
minced |
|
| 1 | inch |
ginger
freshly minced |
*
|
| 2 | each |
scallions, spring or green onions
sliced, plus more for serving |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | cups |
bok choy
cut into 1-inch pieces |
*
|
| 1 | cup |
carrots
peeled and chop into matchsticks |
|
| 4 | ounces |
tofu
firm, slice into strips, cooked in pan with a bit oil until all sides are browned and crusted |
|
| Sauce | |||
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| 1 | tablespoon |
hot chili pepper oil
sichuan, or to taste |
*
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
soba noodles
|
*
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
hot chili pepper oil
sichuan |
*
|
| 15 | ml |
vegetable oil
or olive oil |
|
| 2 | cloves |
garlic
minced |
|
| 1 | inch |
ginger
freshly minced |
*
|
| 2 | each |
scallions, spring or green onions
sliced, plus more for serving |
|
| 237 | ml |
mushrooms
sliced |
|
| 473 | ml |
bok choy
cut into 1-inch pieces |
*
|
| 237 | ml |
carrots
peeled and chop into matchsticks |
|
| 115.6 | ml/g |
tofu
firm, slice into strips, cooked in pan with a bit oil until all sides are browned and crusted |
|
| Sauce: | |||
| 15 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
hot chili pepper oil
sichuan, or to taste |
*
|
| 5 | ml |
sesame oil
|
|
Directions
Bring a pot of water to a boil, and cook the soba noodles for about 10 minutes or until reach 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.
Add in mushrooms, stirring often, and cook for about 4 minutes until some of the water has been evaporated.
Stir in carrots and cooked tofu strips, 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.
Serve warm.
