Ingredients
Scale
- 200g of noodles (your choice)
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- Sesame seeds and green onions for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the sliced bell peppers, broccoli florets, and julienned carrots. Sauté for about 5 minutes until the vegetables are vibrant and slightly tender, then stir in the minced garlic and grated ginger to add more flavor.
- Once the vegetables are cooked, it’s time to add the cooked noodles into the skillet. Gently toss the noodles with the fresh veggies, ensuring every strand is coated with the oils and flavors.
- Next, drizzle the soy sauce over the noodle and vegetable mixture. Stir well to combine all the ingredients, allowing the noodles to absorb the flavors.
- Finally, give the stir-fry a good mix, cooking for an additional 2-3 minutes until heated through. Transfer to a serving dish and garnish with sesame seeds and chopped green onions!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
- This dish can be served alone or paired with proteins like shrimp, chicken, or tofu.
- Feel free to mix in other vegetables such as snap peas, zucchini, or mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg