VEGETABLE STIR FRY WITH NOODLES
Ditch the expensive unhealthy takeaway! These tangy stir-fried noodles are easy to make and come together in under half an hour.
Provided by The Fiery Vegetarian
Categories Meals in under 30 minutes
Time 25m
Number Of Ingredients 21
Steps:
- Peel the onion and slice in half through the two root ends, then slice finely from root to root to produce long thin strips of onion. Slice the celery into half moons, the carrots on the slant, and the peppers into thin strips (I then like to cut the pepper strips into three equal lengths). Chop the asparagus and green beans into similar lengths to the pepper strips. If using snow peas, leave whole.
- Heat the oil on a high heat in a wok or a large non-stick frying pan. When the oil is sizzling hot, add in the onions, celery, carrots, peppers and green beans/snow peas. Stir-fry for five minutes.
- While the vegetables are cooking, put some water on to boil for the noodles. Mix up the lemon juice and sugar and 1/4 cup of the water, and zap in the microwave in 30 second increments, until the sugar dissolves upon stirring. Then add in the soy sauce, sesame oil, sweet chili sauce (if using), white pepper, Tabasco or Sriracha, ginger and garlic.
- Add the beansprouts to the vegetables and mix well. Mix the remaining 1/4 cup water into the cornstarch a little at a time (to avoid clumping) until completely combined, then add the cornstarch mixture to the soy mixture from the previous step.
- After the beansprouts have been cooking for two minutes, add in the sauce and turn up the heat. Cook for at least three minutes, stirring often until the sauce has thickened and the cornflour taste has cooked out.
- Cook the noodles according to the package instructions, rinse and add into the stir-fried vegetables and sauce, mixing well to make sure the noodles are well-coated. Serve immediately topped with chopped scallions.
Nutrition Facts : Calories 479 calories, Carbohydrate 85 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 12 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 2826 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ANYTIME NOODLES WITH STIR-FRIED VEGETABLES RECIPE
Steps:
- Gather the ingredients.
- In a very large bowl, mix cooked rice noodles with sesame oil.
- In a large skillet or wok , heat olive oil over medium-high heat.
- Add garlic, ginger, onions, scallions, and carrots and cook for 3 to 4 minutes.
- Add cabbage, spinach and chicken broth.
- Cook 3 to 4 minutes, until broth is mostly evaporated.
- Add soy sauce, mixing well to combine.
- Add noodles to skillet or wok, mixing to combine and heat through.
- Add soy sauce to taste as needed.
Nutrition Facts : Calories 192 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 390 mg, Sugar 4 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
ASIAN NOODLES WITH SUMMER VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.
- Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
- Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.
Nutrition Facts : Calories 504 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 604 milligrams, Carbohydrate 83 grams, Fiber 12 grams, Protein 17 grams
CHINESE NOODLES AND VEGETABLES
Make and share this Chinese Noodles and Vegetables recipe from Food.com.
Provided by loveleesmile
Categories Chinese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
- Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
- Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
- Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.
Nutrition Facts : Calories 262.1, Fat 9.1, SaturatedFat 1.3, Cholesterol 26.4, Sodium 694.9, Carbohydrate 36.7, Fiber 4.8, Sugar 5.1, Protein 8.3
ASIAN BEEF AND NOODLES
Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients-all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. -Laura Stenberg, Wyoming, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.
Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 546mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
ASIAN-INSPIRED VEGETABLE NOODLE BOWL
Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store.
Provided by MICHELLE0011
Categories Main Dish Recipes Bowls
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
- Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
- Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 48.9 g, Cholesterol 47 mg, Fat 3.3 g, Fiber 4.6 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 895.5 mg, Sugar 5.3 g
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