Imperial Vegetables And Noodles Recipes
IMPERIAL VEGETABLES AND NOODLES
Takeout-worthy stir-fry is only minutes from the table with Asian-inspired vegetables and Veggie Chick'n Tenders.
Provided by Yves Veggie Cuisine
Categories Yves Veggie Cuisine
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Thaw vegetables; drain well. Set aside.
- Prepare noodles according to package directions. Set aside and keep hot.
- Prepare sauce: In a small bowl, mix together broth and soy sauce. Whisk in cornstarch. Stir in sesame oil. Set aside.
- In a large non-stick skillet over medium-high heat, heat oil. Add veggie chick'n tenders, ginger and garlic; stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Stir in sauce; reduce heat and simmer for about 2 minutes, until thickened.
- Pour vegetable mixture over noodles. Top with green onion. Grab your chopsticks and dig in!
Nutrition Facts : Calories 453.6 calories, Carbohydrate 67.7 g, Fat 8.9 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 0.6 g, Sodium 1408.4 mg, Sugar 5.2 g
IMPERIAL VEGETABLES AND NOODLES
Takeout-worthy stir-fry is only minutes from the table with Asian-inspired vegetables and Veggie Chick'n Tenders.
Provided by Yves Veggie Cuisine
Categories Yves Veggie Cuisine
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Thaw vegetables; drain well. Set aside.
- Prepare noodles according to package directions. Set aside and keep hot.
- Prepare sauce: In a small bowl, mix together broth and soy sauce. Whisk in cornstarch. Stir in sesame oil. Set aside.
- In a large non-stick skillet over medium-high heat, heat oil. Add veggie chick'n tenders, ginger and garlic; stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Stir in sauce; reduce heat and simmer for about 2 minutes, until thickened.
- Pour vegetable mixture over noodles. Top with green onion. Grab your chopsticks and dig in!
Nutrition Facts : Calories 453.6 calories, Carbohydrate 67.7 g, Fat 8.9 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 0.6 g, Sodium 1408.4 mg, Sugar 5.2 g
CHILI VEGETABLE NOODLES
Make and share this Chili Vegetable Noodles recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pan of water to the boil and heat a non-stick wok until hot. Mix together the sesame seeds, red chili, scallions, Chinese 5 spice, soy sauce and sweet chili sauce. Set aside.
- Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
- Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender. Toss through the dressing and serve with the noodles.
Nutrition Facts : Calories 246.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 32.9, Sodium 19, Carbohydrate 47.4, Fiber 5.5, Sugar 6.5, Protein 8.3
ORIENTAL VEGETABLES WITH NOODLES
Fresh shitake mushrooms and sesame oil are true oriental iingredients in this yummy stir fry, but it is the Italian balsamic vinegar that gives it the edge. From the cookbook Pasta!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of lightly salted water to a boil. Add the egg noodles and cook briefly until just tender, about 5 minutes. Drain thoroughly.
- Thinly slice the red onion and the shitake mushrooms. Preheat a wok, or heavy skillet, and add the vegetable oil and swirl it around. When the oil is hot, add the onion and mushrooms, and stir fry for 3 minutes.
- Add the noodles to the wok with the soy sauce, balsamic vinegar, brown sugar and salt. Toss them over the heat for 3 minutes. Add the sesame oil. Transfer to a warmed bowl, and serve at once, garnished with the parsley leaves, if desired.
Nutrition Facts : Calories 152.2, Fat 5.5, SaturatedFat 0.9, Cholesterol 16, Sodium 896.9, Carbohydrate 22.6, Fiber 1.7, Sugar 4.2, Protein 4.4
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