Vegetable Stir-Fry Noodles

When it comes to stir-frying, the goal is to achieve perfectly cooked vegetables that retain their crunch and vibrant colors. To maintain the freshness and texture of your veggies, follow these essential tips:

Discover the joy of cooking with our Rainbow Veggie Stir-Fry Noodles recipe! This colorful dish is brimming with essential nutrients from vibrant vegetables like bell peppers, broccoli, and snap peas. Perfectly combined with your choice of noodles, it's not only appealing to the eyes but also caters to various dietary preferences, making it incredibly versatile. Master the art of stir-frying for a delicious, healthy meal that's easy to adapt. Get cooking today!

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Ingredients

200g noodles (egg or rice noodles)

2 tablespoons vegetable oil

1 bell pepper, thinly sliced (red, yellow, or orange for color)

1 cup broccoli florets

1 carrot, julienned

1 cup snap peas, trimmed

1 zucchini, thinly sliced

3 green onions, chopped

3 cloves garlic, minced

1-inch piece ginger, grated

4 tablespoons soy sauce (low sodium preferred)

2 tablespoons oyster sauce (or vegetarian alternative)

1 tablespoon sesame oil

1 teaspoon chili flakes (optional, for heat)

Sesame seeds for garnish

Fresh cilantro or parsley for garnish

Instructions

Prepare the noodles: Cook the noodles according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

Heat the oil: In a large frying pan or wok, heat the vegetable oil over medium-high heat until shimmering.

Sauté aromatics: Add the minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant, but be careful not to burn them.

Stir-fry vegetables: Add the broccoli florets, bell pepper slices, and carrot julienne. Stir-fry for about 3-4 minutes until they begin to soften.

Add remaining vegetables: Incorporate the snap peas and zucchini into the pan, continuing to stir-fry for another 2-3 minutes until all the vegetables are vibrant and just tender.

Add sauces: Pour in the soy sauce, oyster sauce, sesame oil, and chili flakes. Toss everything together to coat the vegetables evenly.

Combine with noodles: Add the cooked noodles to the vegetable mixture and stir well to combine. Cook for an additional 2-3 minutes until the noodles are heated through.

Garnish and serve: Remove from heat and stir in the chopped green onions. Top with sesame seeds and fresh cilantro or parsley before serving.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 2-3 servings