Stir-Fried Noodles with Vegetables and Meat
Elevate your weeknight dinner routine with this vibrant and flavorful Stir-Fried Noodles with Vegetables and Meat recipe! Featuring tender egg noodles tossed in a savory blend of soy sauce, oyster sauce, hoisin sauce, and sesame oil, this dish is loaded with colorful vegetables like snap peas, carrots, and bell peppers, delivering an irresistible crunch. The choice of thinly sliced chicken or beef creates a hearty, protein-packed centerpiece, while aromatic garlic and ginger infuse every bite with bold, Asian-inspired flair. Quick to prepare in just 30 minutes, this stir-fry is perfect for busy evenings, offering a satisfying and wholesome meal the whole family will love. Serve it piping hot, garnished with fresh green onions for a delicious finishing touch! Keywords: stir-fried noodles, Asian noodles, quick stir-fry, chicken stir-fry, beef stir-fry, vegetable stir-fry, easy weeknight dinners.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 8 oz egg noodles
- 2 tbsp vegetable oil
- 12 oz boneless chicken breast or beef sirloin, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 4 cloves fresh garlic, minced
- 1 tbsp ginger, minced
- 1 medium carrot, julienned
- 1 medium bell pepper, sliced
- 1 cup snap peas
- 4 stalks green onions, sliced
- 1 cup bean sprouts
- 0.5 tsp black pepper
- 0.5 tsp salt
Instructions
Cook the egg noodles according to package instructions, drain, and set aside.
In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set this sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken or beef and stir-fry until the meat is browned and cooked through, about 5-7 minutes. Remove the meat from the pan and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the carrot, bell pepper, and snap peas to the wok. Stir-fry the vegetables for about 3-4 minutes, until they begin to soften but still retain a bit of crunch.
Return the cooked meat to the wok along with the green onions and bean sprouts. Pour the sauce mixture over everything and toss to combine, cooking for another 2 minutes.
Add the cooked noodles to the wok and toss everything together, ensuring that the noodles are evenly coated with the sauce.
Season with salt and black pepper to taste, tossing once more to mix well.
Serve hot, garnished with extra sliced green onions if desired.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 545 mg | 12% | |
*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.
