Chinese Noodle Vegetable Bowl
Craving a vibrant, veggie-packed meal that’s bursting with flavor? This Chinese Noodle Vegetable Bowl is your ticket to a quick, wholesome, and utterly satisfying dining experience. Featuring tender egg noodles tossed in a savory-sweet sauce made with soy and oyster sauce (with vegetarian and vegan-friendly options), this dish is infused with the bold aromas of garlic and ginger. Stir-fried crisp-tender vegetables like broccoli, snap peas, and red bell pepper bring a rainbow of colors and nutrients to every bite, while a sprinkle of sesame seeds and green onions adds the perfect finishing touch. Ready in just 35 minutes, this one-pan recipe is perfect for busy weeknights or meal prep, delivering a restaurant-quality dish that’s irresistibly flavorful and easy to customize. Perfect keywords include "Chinese noodle recipe," "vegetable stir-fry," and "easy weeknight dinner."
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Recipe Information
Ingredients
- 200 g dry Chinese egg noodles (or any thin wheat noodles)
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 200 g broccoli florets
- 150 g snap peas
- 100 g baby spinach
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or hoisin sauce for vegetarian)
- 1 tbsp rice vinegar
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp Sriracha (optional, for heat)
- 2 tsp toasted sesame seeds (for garnish)
- 2 stalks green onions, sliced (for garnish)
Instructions
Cook the noodles according to the package instructions, drain, and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
In a large wok or skillet, heat the remaining 1 tablespoon of sesame oil over medium heat.
Add the minced garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
Add the julienned carrot, sliced red bell pepper, broccoli florets, and snap peas to the pan. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Add the baby spinach to the pan and stir until wilted, about 1 minute.
In a small bowl, whisk together the soy sauce, oyster sauce (or hoisin sauce), rice vinegar, honey (or maple syrup), and Sriracha (if using).
Pour the sauce over the vegetables and toss to coat evenly.
Add the cooked noodles to the pan and gently toss everything together until the noodles are well-coated in the sauce and heated through, about 2-3 minutes.
Transfer the noodle vegetable bowl to serving plates and garnish with toasted sesame seeds and sliced green onions.
Serve immediately and enjoy your Chinese Noodle Vegetable Bowl!
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3023 mg | 131% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 42.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
