Stir-fried noodles, quick and so neat, With veggies galore, it’s a savory treat. In just thirty minutes, this dish you’ll prepare, A colorful plate that’s beyond compare.
With noodles so tender and veggies so bright, This stir-fry is perfect for any night. Packed with flavors and easy to make, It’s a vegan delight for your dinner plate.
- Ingredients:
- 8 oz rice noodles or any thin noodles
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds (optional)
- Fresh cilantro, for garnish
- Preparation Mode:
- Cook the Noodles: Cook the noodles according to the package instructions. Drain and set aside.
- Prep the Vegetables: Thinly slice the red bell pepper, julienne the carrot, and trim the snap peas. Mince the garlic and ginger.
- Stir-Fry the Vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the red bell pepper, carrot, broccoli florets, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Add the Noodles and Sauce: Add the cooked noodles, soy sauce, hoisin sauce, and sesame oil to the skillet. Toss everything together until well combined and heated through.
- Serve: Transfer the stir-fried noodles to serving plates. Sprinkle with sesame seeds and garnish with fresh cilantro. Enjoy!
