Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chinese Stir-Fried Noodles with Veggies

StarHalf starEmpty starEmpty starEmpty star

Your rating

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 servings

Prep

10 min

Cook

10 min

Ready

22 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces soba noodles
* Camera
½ teaspoon sesame oil
Camera
½ teaspoon hot chili pepper oil
sichuan
* Camera
1 tablespoon vegetable oil
or olive oil
Camera
2 cloves garlic
minced
Camera
1 inch ginger
freshly minced
* Camera
2 each scallions, spring or green onions
sliced, plus more for serving
Camera
1 cup mushrooms
sliced
Camera
2 cups bok choy
cut into 1-inch pieces
* Camera
1 cup carrots
peeled and chop into matchsticks
Camera
4 ounces tofu
firm, slice into strips, cooked in pan with a bit oil until all sides are browned and crusted
Camera
Sauce
1 tablespoon soy sauce, tamari
or to taste
Camera
1 tablespoon rice vinegar
or to taste
Camera
1 tablespoon hot chili pepper oil
sichuan, or to taste
* Camera
1 teaspoon sesame oil
Camera

Ingredients

Amount Measure Ingredient Features
231.2 ml/g soba noodles
* Camera
2.5 ml sesame oil
Camera
2.5 ml hot chili pepper oil
sichuan
* Camera
15 ml vegetable oil
or olive oil
Camera
2 cloves garlic
minced
Camera
1 inch ginger
freshly minced
* Camera
2 each scallions, spring or green onions
sliced, plus more for serving
Camera
237 ml mushrooms
sliced
Camera
473 ml bok choy
cut into 1-inch pieces
* Camera
237 ml carrots
peeled and chop into matchsticks
Camera
115.6 ml/g tofu
firm, slice into strips, cooked in pan with a bit oil until all sides are browned and crusted
Camera
Sauce:
15 ml soy sauce, tamari
or to taste
Camera
15 ml rice vinegar
or to taste
Camera
15 ml hot chili pepper oil
sichuan, or to taste
* Camera
5 ml sesame oil
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 60321% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 485mg 20%
Total Carbohydrate 33g 33%
Dietary Fiber 8g 30%
Sugars g
Protein 45g
Vitamin A 221% Vitamin C 57%
Calcium 28% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe