Description
A quick and colorful stir fry packed with fresh vegetables and tender noodles tossed in a savory Asian-style sauce. Perfect for a fast and healthy weeknight dinner.
Ingredients
Scale
- 200g egg noodles or rice noodles
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Sesame seeds and sliced green onions for garnish
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add garlic and ginger, sauté for 1 minute until fragrant.
- Add bell peppers, carrot, broccoli, and zucchini. Stir fry for 5-6 minutes until vegetables are tender-crisp.
- Add the cooked noodles to the pan.
- Pour in soy sauce, hoisin sauce, oyster sauce (if using), and sesame oil. Toss well to combine.
- Season with salt and pepper to taste.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
Customize with your favorite vegetables or add tofu for extra protein. Use tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: noodles, vegetables, stir fry, quick, vegetarian, asian