Noodlemania Mix
Dive into a whirlwind of flavor with the vibrant and versatile Noodlemania Mix! This quick and easy noodle stir-fry combines tender spaghetti noodles with a medley of fresh, colorful vegetables, like julienned carrots, crunchy bell peppers, and shredded cabbage, for a nutrient-packed meal. Choose between juicy chicken breast or crispy tofu to suit your preference, and elevate the dish with a savory trio of soy sauce, oyster (or hoisin) sauce, and sesame oil. A touch of garlic and ginger adds aromatic depth, while a sprinkle of green onions, a squeeze of lime, and optional crushed peanuts provide a delightful finish. Ready in just 35 minutes, this flavorful fusion recipe is perfect for weeknight dinners or meal prep. Perfectly customizable and family-friendly, Noodlemania Mix is your ticket to a crowd-pleasing, one-pan Asian-inspired delight!
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Recipe Information
Ingredients
- 200 grams Spaghetti noodles (or any noodle of choice)
- 250 grams Chicken breast (or tofu for a vegetarian option)
- 1 medium Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 1 cup Cabbage, shredded
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce (or hoisin sauce for vegetarian version)
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, chopped
- 1 whole Lime, cut into wedges
- 2 tablespoons Crushed peanuts (optional)
Instructions
Bring a pot of salted water to boil and cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
While the noodles cook, heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
If using chicken, cut it into bite-sized strips. Cook the chicken in the skillet, stirring frequently, until fully cooked and golden-brown (about 5-7 minutes). Remove from the skillet and set aside. If using tofu, pan-fry it until golden on all sides, then set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, cooking until fragrant (about 1 minute).
Toss in the carrots, bell pepper, and cabbage. Stir-fry the vegetables for 3-4 minutes, until tender but still crisp.
Return the cooked chicken or tofu to the skillet. Add the cooked noodles, and drizzle with soy sauce, oyster sauce, and sesame oil. Toss everything together until evenly coated and heated through.
Adjust seasoning to taste, adding more soy sauce if desired.
Garnish with chopped green onions, a squeeze of lime, and crushed peanuts if using. Serve immediately.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 18.1 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1826 mg | 39% | |
*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.
