Description
A vibrant and healthy summer veggie stir-fry with noodles, featuring a colorful mix of fresh seasonal vegetables tossed in a savory soy-based sauce. This quick and easy one-pan meal is perfect for a light vegetarian dinner that comes together in just 30 minutes.
Ingredients
Vegetables & Noodles
- 250 g noodles, such as rice noodles or egg noodles
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 small carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil or sesame oil
- 2 green onions, sliced
- 2 tbsp sesame seeds, optional
Sauce
- ¼ cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- ½ tsp chili flakes, optional
Instructions
- Cook Noodles: Prepare the noodles according to the package instructions. Once cooked, drain well and set aside to keep warm.
- Mix Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey (or maple syrup), sesame oil, cornstarch, water, and optional chili flakes until the sauce is smooth and well combined.
- Heat Oil: Place a large wok or skillet over high heat and add the olive oil or sesame oil. Allow it to heat until shimmering.
- Cook Hard Vegetables: Add the broccoli florets and julienned carrot to the hot pan. Stir-fry for 2 to 3 minutes until they start to soften but remain crisp.
- Add Softer Vegetables: Add the sliced zucchini, yellow squash, red bell pepper, and snap peas to the wok. Continue stir-frying for another 3 to 4 minutes until all vegetables are tender-crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 30 seconds more, stirring constantly to prevent burning, to release their fragrant flavors.
- Combine Noodles and Sauce: Add the cooked noodles to the wok and pour the prepared sauce over everything. Toss well to combine and stir-fry for an additional 2 to 3 minutes, allowing the sauce to thicken and coat the noodles and vegetables evenly.
- Garnish and Serve: Remove from heat, then garnish with sliced green onions and sesame seeds if using. Serve immediately while hot for the best flavor and texture.
Notes
- Keep the vegetables slightly crisp for the best texture and taste.
- For added protein, include tofu, chicken, shrimp, or edamame.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Do not overcrowd the pan; cook the vegetables in batches to ensure even cooking and crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner, Noodles
- Method: Stir-Frying
- Cuisine: Asian-Inspired
