Veggie Stir Fry with Noodles
This veggie stir fry with noodles recipe is a quick and easy meal: great for a fast lunch or dinner! Loaded with vegetables in a delicious sauce. These noodles are better than takeout! A delicious Asian noodle stir fry is loaded with crunchy carrots, green onions, squash, and a flavorful stir fry sauce.
Servings: 4 servings
Calories: 290kcal
Cost: $2
Equipment
- Wok
Ingredients
- 8 ounces rice noodles
- 1 tablespoon peanut oil or other light oil
- 1 teaspoon light sesame oil
- 2 cups shredded napa cabbage about 1/3 large head cabbage
- 1 sweet onion sliced
- 4 cloves garlic minced
- 2 carrots diced
- 1 cup zucchini sliced into half moons
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha
- 3 green onions sliced
Instructions
- Bring a large pot of water to a boil, and cook the rice noodles according to package instructions. Drain and set aside.
- In a wok, heat the peanut oil and sesame oil over medium heat. Add the chopped onions, shredded cabbage, garlic, carrots, and squash and cook on high for about 5 minutes until the veggies begin to soften.
- Add the tamari, rice vinegar, sriracha sauce and the cooked noodles to the wok. Toss until well combined, and the noodles and veggies are coated in sauce.
- Top with chopped green onion, and enjoy!
Video
Nutrition
Calories: 290kcal | Carbohydrates: 57g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 230mg | Potassium: 367mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5370IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 1mg