Veggie Noodle Stir Fry Recipe

A Veggie Noodle Stir Fry is a quick, healthy, and delicious meal packed with fresh vegetables and flavorful sauce. Here’s a simple recipe to whip up at home:

Veggie Noodle Stir Fry

Ingredients:

For the Stir Fry:

• 8 oz (225g) noodles (lo mein, soba, rice noodles, or any preferred type)
• 1 tablespoon vegetable oil (or sesame oil)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 small onion, sliced
• 1 bell pepper (red, yellow, or green), sliced
• 1 carrot, julienned or thinly sliced
• 1 zucchini, julienned or thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 1/2 cup sliced mushrooms
• 1/2 cup shredded cabbage or bok choy (optional)
• 2 green onions, sliced
• Sesame seeds and chopped fresh cilantro (for garnish)

For the Stir Fry Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sriracha or chili paste (optional, for heat)
• 1 teaspoon cornstarch (optional, for thickening)
• 1/4 cup water

Instructions:

1. Cook the Noodles:
   • Cook the noodles according to the package instructions until they are al dente. Drain and set aside. If using rice noodles, rinse them with cold water to prevent sticking.
2. Prepare the Stir Fry Sauce:
   • In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar (or lime juice), honey (or maple syrup), and sriracha (if using). If you prefer a thicker sauce, dissolve the cornstarch in the water and add it to the sauce mixture.
3. Stir Fry the Vegetables:
   • Heat the vegetable or sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
   • Add the sliced onion, bell pepper, and carrot. Stir-fry for 2-3 minutes until they start to soften.
   • Add the zucchini, broccoli, snap peas, and mushrooms. Continue to stir-fry for another 3-4 minutes, until the vegetables are crisp-tender.
   • If using cabbage or bok choy, add it towards the end of cooking, as it wilts quickly.
4. Combine Noodles and Sauce:
   • Add the cooked noodles to the skillet with the vegetables. Pour the stir fry sauce over the top.
   • Toss everything together until the noodles are evenly coated with the sauce, and the vegetables are well mixed.
5. Garnish and Serve:
   • Remove from heat and garnish with sliced green onions, sesame seeds, and chopped cilantro.
   • Serve the Veggie Noodle Stir Fry hot, with extra sriracha on the side if you like it spicy.

Tips:

• Protein Addition: You can add tofu, tempeh, or any protein of your choice (chicken, shrimp, or beef) by stir-frying it before adding the vegetables.
• Noodle Variations: This recipe works well with various types of noodles, including soba, udon, or even spaghetti.
• Make it Gluten-Free: Use tamari instead of soy sauce, and make sure the noodles are gluten-free.

This Veggie Noodle Stir Fry is a versatile dish that you can easily customize with your favorite vegetables and proteins. Enjoy!