Ingredients
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8 oz lo mein noodles, spaghetti, or ramen noodles
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2 tbsp vegetable oil
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3 cloves garlic, minced
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1 tsp fresh ginger, grated
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2 cups mixed stir-fry vegetables (e.g., bell peppers, shredded carrots, cabbage, snap peas)
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2 green onions, sliced
For the Sauce:
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1/4 cup low-sodium soy sauce (or tamari)
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1 tbsp brown sugar (or maple syrup)
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1 tsp rice vinegar
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1/2 tsp sesame oil
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1/4 cup vegetable broth or water
Garnish:
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1 tsp sesame seeds
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1 tsp sesame oil (for finishing)
Instructions
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Cook noodles according to package directions. Drain and set aside.
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In a small bowl, whisk together all the sauce ingredients: soy sauce, brown sugar, rice vinegar, 1/2 tsp sesame oil, and vegetable broth.
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Heat vegetable oil in a large wok or skillet over high heat. Add garlic and ginger and cook for 30 seconds until fragrant.
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Add the harder vegetables (like carrots, bell peppers) and stir-fry for 2 minutes. Add softer vegetables (cabbage, snap peas) and stir-fry for another 1-2 minutes until crisp-tender.
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Reduce heat to medium. Add the cooked noodles and the prepared sauce to the skillet.
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Using tongs, toss everything together for 1-2 minutes, until the sauce is heated through and coats the noodles evenly.
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Remove from heat. Stir in the green onions and drizzle with the remaining 1 tsp of sesame oil. Toss to combine.
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Garnish with sesame seeds and serve immediately.
Notes
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Noodle Note: For the quickest meal, use pre-cooked refrigerated noodles (found in the produce section).
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Veggie Note: Feel free to use any quick-cooking vegetables you have on hand! Broccoli, mushrooms, and baby corn are all great additions.
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Make it Gluten-Free: Use tamari instead of soy sauce and 100% rice noodles.
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Storage: Best enjoyed fresh. Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet.
- Prep Time: 5
- Cook Time: 10
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-Inspired
- Diet: Low Fat