Stir-Fried Egg Noodles with Vegetables

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
Cost per Serving: $1.08
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Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 4g
  • Saturated fat: 1g
  • Protein: 8g
  • Carbohydrate: 35g
  • Fiber: 4g
  • Cholesterol: 32mg
  • Sodium: 436mg


  • 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


  1. 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. 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. 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.
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