Vegetable Noodle Stir Fry
User Reviews
5
Vegetable Noodle Stir Fry
Description
The stir fry begins by cooking rice noodles to al dente, then combining them with sautéed vegetables including red onion, garlic, carrots, and asparagus. The vegetables are cooked just until tender but still retain their color and slight crunch. Sesame oil and soy sauce provide a nutty, umami flavor base, while a touch of sugar balances the savory elements. Crushed roasted peanuts add texture and richness on top of the final dish.
This recipe is well-suited to quick preparation and benefits from high heat cooking to impart a slight char on the vegetables without overcooking. The optional salted tomatoes served alongside add a bright, fresh contrast to the warm stir fry. Using ingredients like tamari or coconut aminos as soy sauce alternatives allows some flexibility in taste and dietary preferences.
Prepping the vegetables in advance and cooking with a suitable skillet or wok are important to preserving texture and flavor. Attention to noodle cooking time is critical to avoid mushiness and maintain the dish’s overall integrity.
Ingredients
- 1 package rice noodles
- 2 tablespoons sesame oil toasted
- ½ onion thinly sliced, red
- 2 garlic finely chopped, cloves
- 2-3 carrot sliced into strips
- 1 bunch asparagus thinly sliced
- 2 tablespoons soy sauce tamari, or coconut aminos
- 1 teaspoon sugar
- ½ teaspoon of sea salt
- black pepper to taste, freshly ground
- ½ cup peanut crushed, roasted unsalted
- 1 tomato quartered (optional, ripe
Instructions
- Cook rice noodles as directed, drain, and rinse with cool water. Set aside in a large bowl.
- Add 1 tablespoon of sesame oil to a skillet on medium-high heat, add sliced onion and garlic and saute until onion is translucent and just starting to brown-2-3 minutes.
- Add carrots, asparagus, 1 tablespoon of soy sauce, sugar, sea salt, and black pepper to the pan and cook 2-3 minutes more until the asparagus is bright green and the carrots are tender. Add rice noodles back into the pan and toss to re-warm.
- Add remaining sesame oil and soy sauce, crushed peanuts, and black pepper as desired. Toss well to coat, and serve immediately topped with extra peanuts, and a side of lightly salted tomato, if desired.
Notes
- Use a high-heat skillet or wok for best stir fry results.
- Prepare and chop vegetables before starting to streamline cooking.
- Cook rice noodles according to package instructions to avoid overcooking and mushiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 927mg | 39% |
| Potassium | 669mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 6459IU | 129% |
| Vitamin C | 18mg | 20% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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