Stir-Fried Noodles Garden Vegetables (Printable Version)
# What You Need:
→ Noodles
01 -
12 oz (340 g) wheat noodles or rice noodles, cooked and drained
→ Vegetables
02 -
1 medium carrot, julienned
03 -
1 cup sugar snap peas, trimmed
04 -
1 red bell pepper, thinly sliced
05 -
1 small zucchini, halved and sliced
06 -
2 cups baby spinach or bok choy
07 -
2 green onions, sliced
08 -
2 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
→ Sauce
10 -
¼ cup soy sauce or tamari for gluten-free
11 -
1 tablespoon hoisin sauce
12 -
1 tablespoon rice vinegar
13 -
1 tablespoon sesame oil
14 -
1 tablespoon maple syrup or brown sugar
15 -
¼ teaspoon chili flakes
→ Oils & Toppings
16 -
2 tablespoons vegetable oil
17 -
1 tablespoon toasted sesame seeds
18 -
Fresh cilantro or Thai basil for garnish
19 -
Lime wedges
# Steps to Follow:
01 -
In a small bowl, whisk together soy sauce, hoisin, vinegar, sesame oil, maple syrup, and chili flakes. Set aside.
02 -
Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds.
03 -
Add carrots, bell pepper, snap peas, and zucchini. Stir-fry for 3–4 minutes until just tender-crisp.
04 -
Add spinach (or bok choy) and green onions; cook for 1 minute until wilted.
05 -
Add the cooked noodles to the pan along with the sauce. Toss everything together for 1–2 minutes until evenly coated and heated through.
06 -
Sprinkle with sesame seeds and garnish with herbs and lime wedges if using. Serve immediately.
# Additional Notes:
01 -
Add tofu, tempeh, or a fried egg for protein.
02 -
For gluten-free, use tamari and rice noodles.
03 -
Adjust sauce sweetness/spice to taste.