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Stir-Fried Veggie with Noodles


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.













Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


8 ounces egg noodles
prefer whole wheat, homemade or prepared
1 tablespoon sesame oil
optional, or a bit sugar, honey
1 tablespoon vegetable oil
1 tablespoon garlic
freshly minced, 3 to 4 cloves
½ tablespoon ginger
peeled and freshly grated, about 1/2-inch
2 each scallions, spring or green onions
1 small sweet yellow bell peppers
washed and chop into 1/4-inch cubes
1 each carrots
peeled and chop into 1/4-inch cubes
1 each zucchini
washed and chop into 1/4-inch cubes
½ each english cucumber
washed and cut into 1/4-inch cubes
¼ cup cilantro
freshly chopped
Misochili sauce:
2 tablespoons miso paste
or to taste
1 tablespoon thai chili paste
Korean, or 1 teaspoon chili-garlic sauce, or to taste
2 tablespoons rice vinegar
or to taste
1 tablespoon ketchup
or to taste
1 teaspoon mirin (sweet seasoning)
optional, or a bit sugar, honey


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.


* not incl. in nutrient facts

Add review





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

over 10 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!


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?


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