Soy Sauce Stir-Fried Noodles Recipe
Vegan soy sauce stir-fried noodles with garlic, ginger, and crisp vegetables; quick, flavorful, and perfect for busy weeknights.
Ingredients
- 12 oz noodles rice, wheat, or udon
- 2 cups mixed vegetables carrot, bell pepper, broccoli
- 2 garlic cloves minced
- 1 tsp grated ginger
- 3 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2 green onions sliced
- Optional: chili flakes for spice
Instructions
- Cook noodles according to package instructions; drain and set aside.
- Heat vegetable oil in a wok over medium heat.
- Sauté garlic and ginger until fragrant, about 1 minute.
- Add vegetables; stir-fry for 3–4 minutes until crisp-tender.
- Toss in cooked noodles and soy sauce; stir until evenly coated.
- Drizzle sesame oil, mix well, and remove from heat.
- Garnish with green onions and optional chili flakes; serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 270
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 30%
- Vitamin C: 50%
- Calcium: 8%
- Iron: 12%
- Magnesium: 10%
Tips to Enhance Flavor
- Add tofu, tempeh, or seitan for extra protein.
- Use low-sodium soy sauce for a lighter option.
- Toss in fresh herbs like cilantro or basil for freshness.
- Serve immediately to keep vegetables crisp and noodles flavorful.