Asian Vegetable Stir-Fry Noodles
A quick and easy vegetable stir fry with a homemade, flavorful stir-fry sauce tossed with noodles.
Servings: 5
Equipment
- 12 inch cast iron skillet
- measuring cups and spoons
- mixing bowl set
Ingredients
- 1 Tablespoon Sesame Oil (may use olive oil or canola oil)
- 1 Red Pepper (finely diced)
- 2 Zucchini (finely diced)
- 1 Carrot (grated)
- 1 cup Cauliflower or Broccoli (finely diced)
Stir-Fry Sauce:
- 1/3 cup Soy Sauce (or GF Tamari)
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Chili Garlic Sauce
- 2 teaspoons Fresh Ginger (finely minced)
- 1 teaspoon Sesame Oil (or olive or canola oil)
- 1/2 Tablespoon Oyster or Fish Sauce (optional)
- 8 ounces Rice Noodles, Spaghetti, Buckwheat, Soba, Pad Thai Noodles, Udon Noodles (cooked according to package instructions)
Garnish (optional):
- Cilantro
- Scallions
Instructions
- In a large skillet, add oil over medium-high heat. Add finely diced vegetables and cook for 3-4 minutes. Set aside.
- While cooking, make stir-fry sauce. In a small bowl, stir together soy sauce, brown sugar, chili garlic sauce, ginger, oil, and oyster sauce.
- Bring a pot of water to a boil. Cook noodles according to package instructions. Salt the water. Drain noodles.
- Return vegetables to heat and toss with stir-fry sauce. When ready to serve, toss warmed noodles with sauce and vegetables. Serve with optional garnish.
Nutrition
Calories: 270kcal | Carbohydrates: 51g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 1229mg | Potassium: 393mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3055IU | Vitamin C: 61.4mg | Calcium: 34mg | Iron: 1mg
