Chinese Vegetable Noodle Stir-Fry
This Chinese Vegetable Noodle Stir-Fry has a plethora of vegetables like carrots, mushrooms and baby bok choy (to name a few) are tossed with homemade stir-fry sauce, and noodles. Serve as is or as a side dish to chicken, fish or pork.
Ingredients
- 6 ounces thin egg noodles like chow mein or lo mein are best--if you can find them, cooked according to package directions, drained and rinsed with cold water
- 1 tablespoon extra light olive oil or other light flavorless oil
- 1 bunch green onions trimmed and cut into fourths
- 1 carrot julienned
- 1 cup horizontally sliced yellow onion
- 1 cup sliced white button mushrooms
- 3 baby bok choy chopped, rinsed and dried
- 1/2 cup bean sprouts rinsed and drained
- 1/2 cup homemade stir-fry sauce or sauce of your choosing
Instructions
- Bring a large pot of water to boil. Cook noodles according to package directions, drain and rinse with cold water.
- Meanwhile heat olive oil in a large wok or 12-inch chefs pan. Add in green onions and cook for 1 minute. For added flavor, you could add a clove of garlic and 1/2 teaspoon of chili garlic paste here.
- Scoot the green onions to the perimeter of the pan and add in the carrots and onions, cook for 2 to 3 minutes.
- Next add in the mushrooms and cook for 1 minute. Then the chopped bok choy and cook for an additional 1 minute or until wilted.
- Then add in the noodles, bean sprouts and pour in a desired amount of sauce.
- Gently toss to combine and serve immediately.
Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 418mg | Potassium: 176mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6383IU | Vitamin C: 45mg | Calcium: 118mg | Iron: 2mg