Chinese · Dinner
Vegetable Stir-Fried Noodles
Wok-tossed egg noodles with broccoli, carrot, bell pepper, mushroom and bean sprouts in a light garlic-ginger soy sauce, stir-fried in minimal oil for a lower-calorie take on the classic Chinese takeout noodle dish, keeping crunch and wok flavor without the usual heavy oil load.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
357Calories
12.6gProtein
5.9gFat
68.1gCarbs
7.2gSugar
6.2gFiber
1081mgSodium
26mgChol
0.9gSat Fat
638mgPotassium
82mgCalcium
3.8mgIron
0.1mcgVitamin B12
62mgVitamin C
Goes well with
Crisp Lager Beer
local
Jasmine Tea
international
vegetarian
low-calorie
low-cholesterol
high-fiber
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Bring a small pot of water to a boil and cook egg noodles 3-4 minutes until just tender but still springy; drain and rinse briefly under cold water.
2
Heat
Heat vegetable oil in a wok over high heat until shimmering, add garlic and ginger, stir constantly 15 seconds until fragrant but not browned.
3
Heat
Add broccoli, carrot and bell pepper to the wok and toss over high heat for 2 minutes until broccoli turns bright green and just softens.
4
Heat
Add mushroom and bean sprout to the wok and toss over high heat for 1 minute until mushroom softens slightly and sprouts stay crisp; drizzle in sesame oil and soy sauce mixed with rice vinegar and sugar, toss constantly for 1 minute until noodles are glossy.
5
Heat
Return drained noodles to the wok and toss constantly over high heat for 1 minute until every strand is coated and sauce reduces to a light glaze.
6
Plate
Transfer noodles to a plate, scatter scallion over top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g, dry weight egg noodles
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 cup90g broccoli
- 1/2 cup60g carrot
- 1/2 cup70g bell pepper
- 1/2 cup50g mushroom
- 1/2 cup50g bean sprout
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
