Veggie Pan-Fried Noodles
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 419
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 64
- Sodium
- 589
- Total: 25 min
- Active: 25 min
Ingredients
Noodles:
1 pound (454 grams) store-bought, pre-cooked fresh Asian egg noodles
Sauce:
2 tablespoons (30 grams) soy sauce
2 tablespoons (30 grams) dark soy sauce
2 tablespoons (30 grams) Chinese rice wine, such as Shaoxing
2 teaspoons sugar
1 teaspoon toasted sesame oil
Stir-Fry:
1/4 cup (50 grams) neutral oil, divided
1 cup small broccoli florets
1 cup sugar snap peas, strings removed, cut crosswise into thirds
1 cup carrot matchsticks
1/4 small head green cabbage, cored and thinly sliced (about 2 cups)
1 tablespoon (9 grams) grated fresh ginger (from about a 1-inch piece)
4 scallions, chopped, white and green parts separated
2 cloves garlic, finely chopped
1/2 teaspoon kosher salt
Directions
- For the noodles: Put the noodles in a large bowl or colander and toss gently to separate the strands.
- For the sauce: In a medium mixing bowl, whisk together the soy sauce, dark soy sauce, Chinese rice wine, sugar and sesame oil until the sugar is dissolved. Set aside.
- For the stir-fry: Heat a wok or large skillet over high heat until hot but not smoking. Add 2 tablespoons of the neutral oil and swirl to coat the bottom of the skillet. Add the broccoli and sugar snaps. Stir-fry until bright green and charred in places, 1 to 2 minutes. Add the carrot, cabbage, ginger, scallion whites, garlic and salt and cook until the vegetables are crisp-tender and the garlic is fragrant, 1 to 2 minutes.
- Make space in the middle of the pan and add the remaining 2 tablespoons neutral oil. Add the noodles and toss to coat in the oil. Cook, tossing occasionally, until the noodles are browned in places, 1 to 2 minutes. Pour in the sauce. Cook, tossing constantly, until the sauce reduces and glazes the noodles and vegetables, 1 to 2 minutes more. Toss in the scallion greens and serve immediately.
- These are best eaten as soon as they are made, but leftovers will keep for 2 to 3 days in a sealed container in the refrigerator.