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.
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
How to Make It
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.
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.
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.