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Stir-fried Noodles With Vegetables Recipe

This dish is a delightful take on the classic stir-fry, featuring wide noodles as its base, possibly indicating a version of "Chow Mein" or "Stir-Fried Noodles with Vegetables." The interplay of textures and flavors in this dish promises a satisfying and balanced meal, suitable for those looking to immerse themselves in a traditional yet versatile noodle dish.

Stir-Fried Noodles with Vegetables

🌎 Asian: Main Dish

πŸ₯— Ingredients:

  • wide noodles (200g)
  • chicken (or tofu) (100g)
  • mixed vegetables (carrots, green beans, peas, onions, bell peppers) (150g)
  • cooking oil (or sesame oil) (15g)
  • soy sauce (10g)
  • spices and seasonings (garlic, ginger, sugar) (5g)

🍳 How to cook (2 servings):

Cooking Time: 20 minutesPreperation Time: 15 minutes

Preparation

Begin by slicing your choice of protein and vegetables into bite-sized pieces. Set aside. Prepare the wide noodles according to package instructions, aiming for an al dente texture.

Cooking

In a large wok or skillet, heat the oil over medium-high heat. Add the garlic, ginger, and other spices, stirring until fragrant. Increase the heat and add the protein, cooking until it's nearly done. Add the vegetables, cooking until they're tender yet crisp. Finally, incorporate the noodles and soy sauce, tossing everything together until well combined and the noodles are heated through.

⭐️ Nutrition facts:

This stir-fry is a versatile dish that can accommodate a range of dietary preferences, featuring a good balance of proteins, carbohydrates, and fats. It's particularly notable for its potential high protein content, especially if chicken or another high-protein source is used, making it an excellent choice for muscle maintenance or growth. The inclusion of a variety of vegetables also provides essential vitamins and minerals.

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