Description
Quick, flavorful veggie noodles stir-fried to perfection. A simple weeknight meal ready in under 30 minutes!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 tbsp (15 ml) crushed garlic
- 1 tbsp (15 ml) grated ginger
- 2 birds eye chilli optional - finely chopped
- 1 large carrot peeled and cut into strips
- 1 stalk celery finely chopped
- 0.5 cups (118 ml) peas can be frozen
- 0.5 cups (118 ml) corn can be frozen
- handful red cabbage
- handful chopped spinach
- 1 packet superlite noodles low cal noodles/ or any other noodles of your choice
- 4 tbsp soy sauce
- 4 tbsp balsamic vinegar
- 2 tbsp chopped spring onion to serve
- 2 tbsp sesame seeds to serve
Instructions
- Heat olive oil in a large wok over high heat (e.g., 400°F/204°C).
- Fry garlic, ginger, and chili for one minute.
- Add carrots, celery, peas, and corn; fry for a few minutes. (Adjust cooking time for desired carrot crispness).
- Add cabbage and spinach; fry for one minute.
- Drain noodles, pat dry with paper towels, and add gradually to the hot wok. Add more olive oil if needed.
- Add sauces, remove from heat, and garnish with spring onion and sesame seeds.
- Serve.
Notes
- For perfectly crisp-tender vegetables, add them to the wok in stages, starting with those that require longer cooking times (like carrots and celery).
- If using fresh noodles, ensure they are cooked al dente before adding them to the wok to prevent them from becoming mushy.
- To reduce sodium, you can substitute low-sodium soy sauce or tamari and adjust the amount of balsamic vinegar to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10