Vegilicious Stir Fry with Chinese Egg Noodles
Bursting with vibrant colors and bold flavors, the Vegilicious Stir Fry with Chinese Egg Noodles is your go-to recipe for a quick and wholesome meal. Perfectly al dente Chinese egg noodles are tossed with an assortment of fresh vegetables, including broccoli, carrots, bell peppers, snow peas, and mushrooms, creating a delightful medley of textures and nutrients. A luscious sauce made from soy sauce, hoisin, and sesame oil brings a savory-sweet depth, while hints of garlic and ginger elevate the dish with aromatic flair. Ready in just 35 minutes, this one-pan stir-fry is ideal for busy weeknights and can be garnished with green onions and sesame seeds for an extra touch of flavor and visual appeal. Whether you're a fan of Asian-inspired recipes or looking for a vegetarian-friendly dinner option, this dish is guaranteed to satisfy!
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Ingredients
- 300 grams Chinese egg noodles
- 150 grams Broccoli florets
- 100 grams Carrots, julienned
- 1 medium Red bell pepper, sliced
- 100 grams Snow peas, trimmed
- 150 grams Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds
Directions
Step 1
Bring a pot of water to boil. Cook the Chinese egg noodles according to package instructions. Drain and set aside.
Step 2
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Whisk until smooth and set the sauce aside.
Step 3
Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of vegetable oil.
Step 4
Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Step 5
Add the broccoli florets and carrots to the wok. Stir-fry for 2 minutes.
Step 6
Add the red bell pepper, snow peas, and mushrooms. Continue stir-frying for another 3–4 minutes, until the vegetables are tender but still crisp.
Step 7
Push the vegetables to the sides of the wok to create a well in the center. Pour in the prepared sauce and let it simmer for 30 seconds, stirring to thicken slightly.
Step 8
Add the cooked Chinese egg noodles to the wok and toss everything together, ensuring the noodles and vegetables are evenly coated with the sauce.
Step 9
Cook for an additional 2 minutes, stirring frequently. Remove from heat.
Step 10
Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
Nutrition Facts
| Serving size | (972.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1067.3 |
| Total Fat 50.6g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 23.9g | |
| Cholesterol 88.0mg | 0% |
| Sodium 2366.4mg | 0% |
| Total Carbohydrate 130.1g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 27.8g | |
| Protein 33.4g | 0% |
| Vitamin D 15IU | 0% |
| Calcium 191.8mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1668.9mg | 0% |
Source of Calories