Ingredients
Scale
- 200g noodles (rice or egg noodles)
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup snap peas
- 200g marinated protein (tofu, chicken or shrimp)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Fresh herbs (cilantro or green onions) for garnish
Instructions
- Prepare your fresh vegetables: Slice the bell peppers into thin strips, julienne the carrots, and snap the peas.
- Bring a pot of water to a rolling boil, add noodles, and cook according to package instructions, about 3-5 minutes for rice noodles. Drain and rinse under cold water.
- In a large skillet or wok, heat olive oil over medium-high heat. Sauté minced garlic until fragrant, then add marinated protein and sliced vegetables. Stir-fry for 5-7 minutes until tender-crisp and cooked through.
- Assemble the noodle bowl by placing noodles at the base, topping with stir-fried ingredients, adding soy sauce and sesame oil, and garnishing with fresh herbs.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave with a splash of water to keep the noodles moist.
- Customize the protein and vegetables based on your preferences or seasonality.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 710mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg