Vegetarian Stir-Fried Noodles with Vegetables and Meat
Elevate your weeknight dinners with this vibrant and satisfying Vegetarian Stir-Fried Noodles with Vegetables and Meat—a plant-forward twist on a classic takeout favorite! Packed with colorful veggies like broccoli, snap peas, carrots, and red bell peppers, this quick stir-fry delivers bold flavors thanks to a savory blend of soy sauce, hoisin sauce, and garlic-ginger aromatics. The dish features tender chow mein noodles tossed together with a silky, lightly sweet sauce, making it an irresistible option for vegetarians and anyone seeking a healthy, meat-free meal. Perfectly balanced in texture and flavor, it's ready in just 30 minutes and can be garnished with green onions and sesame seeds for a restaurant-worthy finish. Whether prepping for a family dinner or a solo indulgence, this stir-fry promises a plateful of deliciousness you'll want to recreate again and again!
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Recipe Information
Ingredients
- 12 ounces chow mein noodles (or other stir-fry noodles)
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce (reduced sodium preferred)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 3 count garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 large carrot, julienned
- 1 large red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup snap peas
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds (optional for garnish)
- 2 tablespoons neutral oil (e.g., vegetable or canola oil)
- 1 cup water or vegetable stock
Instructions
Cook the chow mein noodles according to the package instructions. Once cooked, drain, rinse with cold water, and set aside.
In a small bowl, mix together soy sauce, hoisin sauce, and rice vinegar to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for 30 seconds, until fragrant.
Add the broccoli florets, julienned carrot, red bell pepper, and snap peas to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Push the vegetables to the sides of the wok, creating a well in the center. Add the remaining neutral oil to the well.
Add the cooked noodles to the wok, followed by the prepared stir-fry sauce. Toss everything together to coat the noodles and vegetables in the sauce.
Pour in 1 cup of water or vegetable stock, stirring constantly to prevent sticking. Cook for another 2-3 minutes until the sauce thickens slightly and the noodles are heated through.
Remove from heat. Drizzle the remaining 1 tablespoon of sesame oil over the dish and toss gently to enhance the flavor.
Serve immediately, garnished with sliced green onions and toasted sesame seeds, if desired.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4596 mg | 200% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 33.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1361 mg | 29% | |
*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.
