SNAP Challenge: Vegetable Stir Fry with Noodles
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 about 1.25 cups each
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Calories
26053 kcal
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Course
Main Course
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Cuisine
Asian, International, Vegetarian, Vegan
SNAP Challenge: Vegetable Stir Fry with Noodles
Description
The SNAP Challenge Vegetable Stir Fry uses a mix of finely sliced purple cabbage, green bell peppers, shredded carrots, and yellow onion, quickly sautéed to retain slight crunch. Ramen noodles are cooked until tender and then combined with the vegetables in a skillet. A sauce made of soy sauce, brown sugar, sriracha, and cornstarch is added, thickening to create a glossy coating that evenly flavors the dish.
The stir fry finishes with sliced green onions and optionally fresh cilantro, adding freshness and mild pungency. This dish cooks quickly with just a few fresh ingredients and pantry staples, offering a filling meal that is both textured and flavorful with a mild heat from sriracha balanced by sweetness.
This stir fry is versatile as a stand-alone meal or a side dish, and can be adjusted for spice tolerance by reducing sriracha.
Ingredients
- 2 Tbsp vegetable oil $0.04
- 1/2 head purple cabbage $0.91
- 2 green bell pepper $1.00
- 2 carrot $0.27
- 1 yellow onion $0.42
- 2 -3 oz bricks ramen noodles $0.54
- 1/4 cup soy sauce $0.40
- 3 Tbsp brown sugar $0.05
- 2 Tbsp sriracha $0.18, or less
- 1 Tbsp cornstarch $0.04
- 3 green onion $0.33, sliced
- handful cilantro $0.28, optional
Instructions
- Remove the core and any wilted outer leaves from the cabbage, then cut it into very fine strips. Cut the onion and green bell pepper into thin strips as well. Use a large holed cheese grater to shred the carrots.
- In a small bowl prepare the sauce by stirring together the soy sauce, brown sugar, sriracha, and corn starch.
- Begin to cook the noodles according to the package directions (boil for 3 minutes, or until tender). Drain the cooked noodles in a colander.
- Heat the vegetable oil over medium high heat in a large skillet until it is hot and shimmering. Add the vegetables and sauté for only a few minutes, or until the vegetables just begin to soften. Pour the prepared sauce into the skillet and continue to sauté for one to two minutes more, or until the sauce has thickened and coated all of the vegetables. Turn off the heat.
- Add the cooked and drained noodles to the stir fried vegetables and toss to combine. Top with sliced green onions and a handful of fresh cilantro, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 1.25 cups each
Amount Per Serving
Calories 26053 kcal
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 260.53kcal | 13% |
| Carbohydrates | 39.83g | 13% |
| Protein | 6.07g | 12% |
| Fat | 9.72g | 15% |
| Sodium | 1270.57mg | 53% |
| Fiber | 4.92g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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