Vegetable Stir-Fry Noodles
Fast, wok-style noodles loaded with crisp vegetables and a glossy soy-ginger sauce. Perfect weeknight dinner that comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 378
- Protein
- 10g
Ingredients
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Open the appInstructions
Step 1
Boil noodles in salted water until tender, ~5 minutes. Drain and set aside.
Step 2
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
Step 3
Heat oil in a 12-inch skillet or wok over high heat until it just shimmers, ~60 seconds.
Step 4
Add garlic and ginger, stirring constantly until fragrant, ~30 seconds.
Step 5
Add bell pepper, snap peas, and carrots. Stir constantly for 3-4 minutes until vegetables are bright and crisp-tender.
Step 6
Pour in the sauce and add the cooked noodles. Toss constantly until everything is coated and heated through, ~2 minutes.
Step 7
Scatter scallions over the top and serve immediately while steam rises from the noodles.
Tools you’ll need
- large pot or kettle
- 12-inch skillet or wok
- small mixing bowl
- whisk
- wooden spoon or spatula
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