Oriental Vegetables with Noodles
Elevate your weeknight dinner with this vibrant and flavorful Oriental Vegetables with Noodles recipe—a quick and easy stir-fry bursting with color and Asian-inspired flavors! Perfectly tender egg noodles are tossed with a medley of crisp vegetables, including julienned carrots, red bell peppers, and broccoli florets, along with earthy shiitake mushrooms and snap peas for a satisfying bite. The dish is infused with the bold flavors of a savory-sweet sauce made from soy sauce, oyster sauce, hoisin sauce, and a touch of rice vinegar and brown sugar. Aromatic garlic and ginger add an irresistible depth, while sesame oil ties everything together in a fragrant finishing touch. Garnished with fresh scallions and toasted sesame seeds, this nutritious and delicious meal is ready in just 30 minutes, making it ideal for busy evenings. Serve it as a standalone dish or pair it with your favorite protein for a wholesome, crowd-pleasing feast!
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Recipe Information
Ingredients
- 300 grams Egg noodles
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 150 grams Broccoli florets
- 100 grams Snap peas
- 120 grams Shiitake mushrooms, sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 2 stalks Scallions, chopped
- 1 tablespoon Sesame seeds
Instructions
Cook the egg noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the julienned carrot, bell pepper, and broccoli florets. Stir-fry for 2-3 minutes.
Add the snap peas and shiitake mushrooms. Continue stir-frying for another 2-3 minutes until the vegetables are tender but still crisp.
In a bowl, mix together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar. Stir well to combine.
Push the vegetables to one side of the wok and add the remaining tablespoon of sesame oil to the empty space. Add the cooked noodles and pour the sauce mixture over them.
Toss everything together gently, ensuring the noodles and vegetables are evenly coated with the sauce. Stir-fry for 2-3 minutes until heated through.
Remove from heat and garnish with chopped scallions and sesame seeds.
Serve hot and enjoy your flavorful Oriental Vegetables with Noodles!
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 33.1 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 336 mg | 26% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1675 mg | 36% | |
*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.
