A quick dinner!
1-2-3 Veggie Stir-Fried Noodles
2020, Asian, Prepared by Melissa
Difficulty: Easy Servings: 4 Source: deliciousdish.ca
About 300-400 grams of fresh thick Chinese wheat noodles or any noodle you like
2 tbsp grapeseed oil
2 cloves cloves garlic minced
6-8 mushrooms sliced thinly
1 red pepper julienned
1 carrot julienned
Big handful of snow peas ends removed
3-4 cups baby spinach
For the Sauce:
2 tbsp low sodium tamari or coconut aminos
2 tsp sugar or coconut sugar
1 tsp freshly grated ginger
½ tsp Asian hot sauce I use sriracha
A little water to swish in the empty sauce bowl once the sauce had been poured into the stir-fry
In a small bowl mix together all the sauce ingredients, set aside.
If you are using Chinese Miki Precooked Noodles: Unwrap the noodles and place in a bowl with warm water. Using your fingers, loosen them so that they separate, be gentle. Bring a pot of water to boil and boil the noodles for 1-2 minute. Drain and rinse, set aside. They do not need to be freshly cooked when you stir fry them (see step 4).
In a wok or large fry pan, heat oil, add the garlic and sauté for less than 30 seconds. Add the mushrooms, sauté for 2-3 minutes, add the peppers, sauté for 2 minutes, add carrots, sauté for 1 minute. Add the snow peas and spinach, sauté until the spinach is wilted.
If the noodles have cooled and are sticky, run hot water through them. Add the cooked noodles, toss everything together.
Add the sauce, swish a little water through the empty sauce bowl and add that to the stir-fry, toss until coated. Serve immediately.