20 Minute Veggie Noodles
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 people
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Calories
252 kcal
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Course
Main Course
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Cuisine
Asian
20 Minute Veggie Noodles
Description
This stir-fry recipe starts with sauteing minced garlic, ginger, and diced onion in peanut oil, followed by a medley of julienned red pepper and carrot, snap peas, celery, and green onion. Noodles are cooked separately and combined in the pan with a sauce blending soy sauce, oyster sauce, hoisin, lime juice, cornstarch, and some reserved noodle water to help thicken and coat the dish evenly. The final dish is garnished with fresh cilantro and a squeeze of lime for brightness.
The noodles and vegetables have a balance of soft and crisp textures with salty and slightly sweet umami flavor from the sauce, complemented by aromatic herbs and lime. This dish suits a quick meal or a light dinner and can be customized easily with alternate vegetables or protein additions.
Prep in advance by chopping vegetables and mixing sauce. Cooked noodles and leftovers can be stored refrigerated for several days and reheated in the pan or microwave with extra sauce. Proteins can be added by cooking separately and returned to the pan before serving, with increased sauce recommended for better coating.
Ingredients
- 10-12 oz noodles rice or wheat
- 2 tablespoons peanut oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 cup yellow onion diced
- 1 red pepper julienned
- 1 large carrot julienned
- 6 oz snow peas or sugar snap peas
- 1 cup celery sliced at an angle
- 1/4 cup green onion diced
- cilantro chopped, fresh, for garnish
- lime fresh; squeeze; to finish
Sauce
- 1/3 cup soy sauce low sodium
- 1/3 cup oyster sauce vegetarian
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 1 teaspoon lime juice
- 1/2 cup noodle water
Instructions
- Add a large pot of salted water to the stove and heat on high.
- Heat peanut oil in a large saute pan or wok, on medium. Add onion and ginger to hot oil and saute for 2 minutes.
- Add the garli and the rest of the veggies, stir, and saute for 7-8 minutes or until veggies are softened.
- Meanwhile, whisk together the soy sauce, oyster sauce, hoisin, lime juice, and cornstarch.
- When the water comes to a boil, add noodles and cook for 3-4 minutes, or however long the noodle package states. If using fresh noodles, only about 2 minutes.
- Just before the noodles are done, scoop out 1/2 cup of the noodle water and add to the sauce. Drain noodles, but do not rinse!
- Add sauce to the pan, and saute for a minute to heat before adding noodles, using tongs to coat noodles and veggies in the sauce. Saute for another minute to coat all of the noodles in the sauce.
- Top with green onions, fresh cilantro, and a squeeze of half a lime and serve!
Notes
- Prepare vegetables and sauce in advance to speed up cooking on serving day.
- Cooked noodles store well in the refrigerator for up to four days; reheat in microwave or pan with a bit of sauce to refresh.
- Freeze cooked noodles in an airtight container after cooling; thaw overnight in the fridge before reheating.
- Swap in your preferred noodles and vegetables following the same cooking steps; adjust some cook times accordingly.
- Add protein by cooking it first, then add back to the pan with noodles and sauce, doubling the sauce amount for good coverage.
- Save some starchy noodle water before draining to help the sauce stick to the noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1143mg | 48% |
| Potassium | 363mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3052IU | 61% |
| Vitamin C | 46mg | 51% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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