Description
These stir fried noodles with vegetables are a one-pan, 30-minute dinner. Made with simple ingredients you probably have right now!
Ingredients
Scale
- 2 tablespoons neutral oil, like avocado, organic canola, or refined coconut
- 1 small yellow onion, thinly sliced *(see note below for substitutions)
- 1 green bell pepper, thinly sliced
- 1 medium carrot, peeled and cut into matchsticks
- 4 ounces shiitake mushrooms, stemmed and sliced
- 2 medium garlic cloves, minced
- 1 tablespoon peeled and minced ginger
- 2 tablespoons soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 8 ounces rice noodles*
- Toasted sesame seeds or crushed peanuts, for serving
- Sliced scallions, for serving*
Instructions
- Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Add the onions, peppers, carrots, and mushrooms, and cook until they’re soft and brown around the edges, 6 to 8 minutes.
- Meanwhile, bring a large pot of water to a boil for the noodles.
- In a small bowl, combine 2 minced garlic cloves, 1 tablespoon minced ginger, 2 tablespoons soy sauce, and 1 tablespoon sesame oil. Set aside.
- Cook the noodles according to package directions in the boiling water. Drain and rinse well to wash off any remaining starch (this will keep the noodles from sticking together).
- Add the noodles to the skillet with the vegetables, along with the soy sauce mixture. Using tongs, gently mix everything until combined and cook for 1 minute more. Taste and adjust the seasonings, if needed.
- Garnish with sesame seeds and scallions before serving.
Notes
- Stir fry vegetables: Besides what’s used here, you can sub in roughly chopped broccoli or cauliflower, green beans, shelled edamame, thinly sliced celery, cremini mushrooms, snow peas, and/or zucchini.
- Besides rice noodles, you can use lo mein, udon, or ramen.
- Feel free to sub the scallions with cilantro or basil, or skip them altogether.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 312
