Save A fast and flavorful noodle dish with a medley of veggies and a savory Asian-style sauce.
I whipped up these stir-fry noodles when I needed dinner in under 30 minutes, and now it's a go-to for weeknights.
Ingredients
- Rice noodles: 5 oz
- Mixed stir-fry vegetables: 2 cups (fresh or frozen)
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Soy sauce or tamari: 2 tbsp
- Sesame oil (optional): 1 tbsp
Instructions
- Prep Noodles:
- Cook rice noodles according to package instructions. Drain and set aside.
- Sauté Aromatics:
- Heat oil (if using) in a wok or skillet. Sauté garlic and ginger until fragrant.
- Stir-Fry Veggies:
- Add vegetables. Stir-fry for 3 to 4 minutes until just tender.
- Combine & Heat:
- Add noodles and soy sauce. Toss until everything is evenly coated and hot.
- Serve:
- Serve immediately.
Save My family loves customizing these noodles with whatever vegetables we have on hand, making dinnertime fun and varied.
Required Tools
Wok or large skillet, tongs or spatula, pot for noodles.
Allergen Information
Contains soy (in sauce), gluten-free if using tamari and certified GF noodles.
Nutritional Information
Calories: 340, Total Fat: 6 g, Carbohydrates: 60 g, Protein: 7 g (per serving)
Save Bright, satisfying, and versatile, this stir-fry will become a regular part of your dinner rotation.
Common Questions
- → Can I use frozen vegetables?
Yes, both fresh or frozen stir-fry vegetables work well for this dish and save prep time.
- → Is this gluten-free?
It can be made gluten-free by using tamari and certified gluten-free rice noodles.
- → What protein options can I add?
Try adding tofu, tempeh, or edamame for extra plant-based protein.
- → How do I keep noodles from sticking?
Drain noodles well and toss them with a bit of sesame oil before stir-frying to prevent sticking.
- → Can I make this ahead?
The dish is best served fresh, but leftovers can be refrigerated and reheated for up to two days.