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Chinese Stir-fry Noodles with Fresh Vegetables

 
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Chinese stir-fry is quick and easy, also there is lots of flavor created during the process. In this recipe, boil noodles first, meanwhile stir-fry fresh vegetables; in the end mix them all together. You have a delicious one-pot meal served within less than half an hour.

Yield

4

servings

Prep

10

min

Cook

18

min

Ready

30

min

 

Ingredients

1 pound spaghetti
prefer whole wheat
1 tablespoon vegetable oil
1 inch ginger
finely chopped
*
2 cloves garlic
minced
2 scallions, spring or green onions
thinly sliced
*
1 cup mushrooms
crimini or white, sliced
1 medium carrots
thinly sliced, 1/4 inch thick
1 medium sweet red bell peppers
yellow or red
1 cup broccoli florets
chopped
1 teaspoon sesame oil
1 tablespoon soy sauce, tamari
or to taste
salt
to taste
*
cilantro
freshly chopped, optional
*
chili garlic sauce
optional
*

Directions

Bring water in a large sauce pan to a boil, add the spaghetti, cook until noodles start tender, 10 minutes.

Meanwhile heat the oil in a large non-stick skillet in high temperature, add mushrooms, stirring often until the mushrooms are soft, part of the water is released, about 3 to 5 minutes.

Stir in the carrots, stir-fry for about 2 minutes.

Add the bell pepper, cook another 2 minutes.

Add the broccoli, stir often, cook a couple of minutes.

Transfer the vegetables onto a plate, set aside.

After noodles are cooked, remove from the heat right away, pour the noodles with water into a colander, using cold water to stop cooking, drain well.

Then heat sesame oil in the skillet, add the noodle, stir for 2 to 3 minutes.

Stir in the cooked vegetables, cook for another 1 minutes, add soy sauce, salt to taste.

Remove from the heat.

Serve warm with cilantro and chili garlic sauce if desire.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 49011% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 238mg 10%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 21%
Sugars g
Protein 34g
Vitamin A 82% Vitamin C 98%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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