Description
A quick and savory stir-fry of noodles and colorful vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz chow mein noodles (or thin egg noodles; spaghetti can work in a pinch)
- 2 cups mixed vegetables (bell peppers, carrots, broccoli – fresh or frozen)
- 3 tablespoons soy sauce (low-sodium recommended)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 2 tablespoons neutral oil (canola, vegetable, or peanut oil)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the chow mein noodles per package instructions until just tender. Drain and toss with a little oil to prevent sticking. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the oil and swirl to coat.
- Add the minced garlic and ginger to the hot oil. Stir constantly for about 30 seconds until fragrant.
- Add the mixed vegetables. Stir-fry for 3–4 minutes until they are tender-crisp and still bright.
- Return the cooked noodles to the pan. Pour the soy sauce over everything and toss to combine. Stir-fry for another 2–3 minutes.
- Taste and season with salt and pepper as needed. Transfer to plates and serve immediately.
Notes
For gluten-free, use tamari or coconut aminos and rice noodles. Add toasted sesame oil for a nutty finish. Pair with chicken tortilla soup for a light starter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chow Mein, Stir Fry, Quick Dinner, Vegetarian Noodles, Asian Cuisine