Quick Vegetable Noodle Stir-Fry
Quick Vegetable Noodle Stir-Fry
Ingredients
For the Noodles
- 12 ounces chow mein noodles or ramen noodles, without seasoning packet
- 1 tablespoon sesame oil
For the Stir-Fry Vegetables
- 2 tablespoons olive oil or vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups broccoli florets
- 2 carrots, julienned or thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1 cup snow peas
- 1 cup mushrooms, cremini or shiitake, sliced
- 3 green onions, sliced, white and green parts separated
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water or vegetable broth
- 1/2 teaspoon sriracha or chili garlic sauce, or to taste
For Garnish (Optional)
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the noodles: Cook chow mein or ramen noodles according to package directions. Drain thoroughly, rinse with cold water to stop cooking and remove excess starch, then toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
⏱️ 8 min
- 2
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, water (or vegetable broth), and sriracha (if using) until well combined and the cornstarch is dissolved. Set aside.
⏱️ 2 min
- 3
Sauté aromatics: Heat 2 tablespoons of olive oil or vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add harder vegetables: Add the broccoli florets and julienned carrots to the wok. Stir-fry for 3 to 4 minutes, until they are slightly tender-crisp.
⏱️ 4 min
- 5
Add softer vegetables: Add the thinly sliced bell pepper, snow peas, sliced mushrooms, and the white parts of the green onions to the wok. Continue to stir-fry for another 2 to 3 minutes, until all vegetables are tender-crisp but still retain some bite.
⏱️ 3 min
- 6
Combine and sauce: Push the cooked vegetables to one side of the wok, creating an empty space. Give the prepared stir-fry sauce a quick whisk again and pour it into the empty side of the wok. Let it bubble and thicken for about 30 seconds, then toss it with the vegetables to coat everything evenly.
⏱️ 2 min
- 7
Add noodles: Add the cooked and oiled noodles to the wok with the vegetables and sauce. Using tongs or two spatulas, toss everything together until the noodles are well coated with the sauce and heated through, about 1 to 2 minutes.
⏱️ 2 min
- 8
Serve: Remove the wok from the heat. Stir in the green parts of the green onions. Serve immediately in bowls, garnished with sesame seeds and fresh cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Vegetable Noodle Stir-Fry
Ingredients
For the Noodles
- 12 ounces chow mein noodles or ramen noodles, without seasoning packet
- 1 tablespoon sesame oil
For the Stir-Fry Vegetables
- 2 tablespoons olive oil or vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups broccoli florets
- 2 carrots, julienned or thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1 cup snow peas
- 1 cup mushrooms, cremini or shiitake, sliced
- 3 green onions, sliced, white and green parts separated
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water or vegetable broth
- 1/2 teaspoon sriracha or chili garlic sauce, or to taste
For Garnish (Optional)
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the noodles: Cook chow mein or ramen noodles according to package directions. Drain thoroughly, rinse with cold water to stop cooking and remove excess starch, then toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
⏱️ 8 min - 2
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, water (or vegetable broth), and sriracha (if using) until well combined and the cornstarch is dissolved. Set aside.
⏱️ 2 min - 3
Sauté aromatics: Heat 2 tablespoons of olive oil or vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add harder vegetables: Add the broccoli florets and julienned carrots to the wok. Stir-fry for 3 to 4 minutes, until they are slightly tender-crisp.
⏱️ 4 min - 5
Add softer vegetables: Add the thinly sliced bell pepper, snow peas, sliced mushrooms, and the white parts of the green onions to the wok. Continue to stir-fry for another 2 to 3 minutes, until all vegetables are tender-crisp but still retain some bite.
⏱️ 3 min - 6
Combine and sauce: Push the cooked vegetables to one side of the wok, creating an empty space. Give the prepared stir-fry sauce a quick whisk again and pour it into the empty side of the wok. Let it bubble and thicken for about 30 seconds, then toss it with the vegetables to coat everything evenly.
⏱️ 2 min - 7
Add noodles: Add the cooked and oiled noodles to the wok with the vegetables and sauce. Using tongs or two spatulas, toss everything together until the noodles are well coated with the sauce and heated through, about 1 to 2 minutes.
⏱️ 2 min - 8
Serve: Remove the wok from the heat. Stir in the green parts of the green onions. Serve immediately in bowls, garnished with sesame seeds and fresh cilantro, if desired.
⏱️ 1 min