Description
These stir fried noodles with vegetables are a one-pan, 25-minute dinner made with simple ingredients you probably already have.
Ingredients
Scale
- 2 tablespoons neutral oil, like avocado or refined coconut
- 1 medium carrot, peeled and cut into matchsticks* (see note below)
- 1/2 medium white or yellow onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 4 ounces shiitake mushrooms, stemmed and thinly sliced
- 3 medium garlic cloves, minced
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 teaspoons toasted sesame oil
- 8 ounces dry rice noodles*
- Toasted sesame seeds, for serving
Instructions
- Heat the neutral oil in a large non-stick skillet over medium-high heat. Add the carrots, onions, peppers, and mushrooms, and cook until they’re soft and golden around the edges, stirring occasionally, 7 to 9 minutes. Then add the garlic and cook for 30 seconds more.
- Meanwhile, bring a medium pot of water to a boil for the noodles.
- In a small bowl, stir together the hoisin sauce, soy sauce, lime juice, and sesame oil. Set aside.
- Cook the noodles according to package directions in the boiling water. Drain in a mesh strainer and rinse well to wash off any remaining starch (this will prevent the noodles from sticking together).
- Then add the noodles and hoisin mixture to the skillet, and cook for 1 more minute, tossing everything together with tongs to coat evenly.
- Sprinkle with sesame seeds (and scallions, if you want) and serve. (Keep leftovers in the fridge in an airtight container and eat within 3 days.)
Notes
- Stir fry vegetables: besides what’s used here, you can also incorporate finely chopped broccoli, green beans, shelled edamame, frozen peas, thinly sliced celery, cremini mushrooms, snow peas, bok choy, and/or zucchini. Just make sure to keep the volume of vegetables roughly the same.
- Besides rice noodles, you can use lo mein, udon, or ramen.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 340
- Sodium: 530 mg
- Fat: 10.2 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 5.2 g
