Crispy Vegetable Noodles

Crispy Vegetable Noodles are a delightful and vibrant dish featuring a medley of colorful vegetables stir-fried with perfectly crispy noodles, creating a satisfying texture and flavor. This kosher Chinese dinner option is not only visually appealing but also packed with nutrients, making it a wholesome meal choice.

Ingredients

• Egg Noodles - 150g
• Carrot - 1 medium, julienned
• Bell Pepper - 1 medium, sliced (any color)
• Broccoli - 100g, cut into small florets
• Green Onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy Sauce - 3 tablespoons (ensure kosher)
• Sesame Oil - 1 tablespoon
• Vegetable Oil - 2 tablespoons (for frying)
• Salt - to taste
• Black Pepper - to taste
• Sesame Seeds - 1 tablespoon (for garnish)

Steps

1. Cook the egg noodles according to package instructions, drain, and set aside.
2. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat.
3. Add the cooked noodles to the pan and fry them until they become golden and crispy, about 5-7 minutes, stirring occasionally. Remove and set aside.
4. In the same pan, add a little more oil if necessary, then add minced garlic and sauté for 30 seconds until fragrant.
5. Add the julienned carrot, sliced bell pepper, and broccoli florets to the pan, stir-frying for about 4-5 minutes until they are tender but still crisp.
6. Return the crispy noodles to the pan with the vegetables, then add soy sauce, sesame oil, salt, and black pepper. Toss everything together until well combined and heated through, about 2 minutes.
7. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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