Vegilicious Stir Fry with Chinese Egg Noodles
Bursting with vibrant colors and bold flavors, the Vegilicious Stir Fry with Chinese Egg Noodles is your go-to recipe for a quick and wholesome meal. Perfectly al dente Chinese egg noodles are tossed with an assortment of fresh vegetables, including broccoli, carrots, bell peppers, snow peas, and mushrooms, creating a delightful medley of textures and nutrients. A luscious sauce made from soy sauce, hoisin, and sesame oil brings a savory-sweet depth, while hints of garlic and ginger elevate the dish with aromatic flair. Ready in just 35 minutes, this one-pan stir-fry is ideal for busy weeknights and can be garnished with green onions and sesame seeds for an extra touch of flavor and visual appeal. Whether you're a fan of Asian-inspired recipes or looking for a vegetarian-friendly dinner option, this dish is guaranteed to satisfy!
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Recipe Information
Ingredients
- 300 grams Chinese egg noodles
- 150 grams Broccoli florets
- 100 grams Carrots, julienned
- 1 medium Red bell pepper, sliced
- 100 grams Snow peas, trimmed
- 150 grams Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds
Instructions
Bring a pot of water to boil. Cook the Chinese egg noodles according to package instructions. Drain and set aside.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Whisk until smooth and set the sauce aside.
Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of vegetable oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets and carrots to the wok. Stir-fry for 2 minutes.
Add the red bell pepper, snow peas, and mushrooms. Continue stir-frying for another 3–4 minutes, until the vegetables are tender but still crisp.
Push the vegetables to the sides of the wok to create a well in the center. Pour in the prepared sauce and let it simmer for 30 seconds, stirring to thicken slightly.
Add the cooked Chinese egg noodles to the wok and toss everything together, ensuring the noodles and vegetables are evenly coated with the sauce.
Cook for an additional 2 minutes, stirring frequently. Remove from heat.
Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 35.1 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1996 mg | 42% | |
*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.
