Stir-Fried Egg Noodles with Vegetables

Stir-Fried Egg Noodles with Vegetables Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams
Stir-Fried Egg Noodles with Vegetables makes a great side dish to chicken, beef, pork or fish. Or consider adding protein to these Stir-Fried Egg Noodles for a one-skillet-meal.

Yield:

Serves: 6

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 208
Fat 4 g
Satfat 1 g
Protein 8 g
Carbohydrate 35 g
Fiber 4 g
Cholesterol 32 mg
Sodium 436 mg

Ingredients

Salt
8 ounces wide egg noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 cup chopped scallions (about 4)
1 small red bell pepper, seeded and thinly sliced
3 small carrots, sliced 1/4-inch thick (about 1 cup)
1 1/2 cups snow peas, trimmed, halved
3/4 cup low-sodium chicken broth
4 tablespoons reduced-sodium soy sauce
1/4 teaspoon crushed red pepper
1 tablespoon sesame oil, optional

Preparation

1. Bring a large pot of salted water to a boil. Cook egg noodles according to package label directions until tender, about 9 minutes. Drain well.

2. Warm oil in a skillet over medium-high heat. Stir-fry garlic, ginger and scallions for 30 seconds. Add bell pepper and carrots; stir-fry for 3 minutes. Add snow peas and stir-fry for 30 seconds.

3. Stir in broth, soy sauce and red pepper. Bring to a boil and cook, stirring constantly, until slightly thickened, 3 to 4 minutes. Add noodles; stir until thoroughly heated, about 1 minute. Drizzle with sesame oil before serving, if desired.

Note:

January 2013
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