Noodle Stir-Fry

This vibrant Vegan Noodle Stir-Fry combines fresh vegetables and chewy noodles tossed in a savory sauce, creating a satisfying and nutritious dish. Perfect for a quick weeknight dinner, it bursts with flavor while being entirely plant-based.

Ingredients

• Rice noodles - 150 grams
• Broccoli florets - 100 grams
• Bell pepper (red or yellow) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snap peas - 100 grams
• Green onions - 2, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Chili flakes - 1 teaspoon (optional)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pan or wok, heat the olive oil over medium heat.
3. Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until fragrant.
4. Add the broccoli, bell pepper, carrot, and snap peas to the pan. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
5. Pour in the soy sauce, sesame oil, and chili flakes (if using). Stir well to combine.
6. Add the cooked rice noodles to the pan, tossing everything together until heated through and well coated in the sauce.
7. Remove from heat and top with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 58 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.
• Low in saturated fat, beneficial for heart health.

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