Thai Vegetable Stir-Fry Noodles

Thai Vegetable Stir-Fry Noodles is a vibrant and nutritious dish that combines fresh vegetables with flavorful Thai sauces, served over tender rice noodles. This healthy pasta alternative is perfect for a quick weeknight dinner, bursting with colors and essential nutrients.

Ingredients

• Rice noodles - 150 grams
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced (preferably red or yellow)
• Broccoli florets - 100 grams
• Snow peas - 100 grams
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon (or vegetarian alternative)
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Lime - 1, juiced
• Fresh cilantro - a handful, chopped
• Salt - to taste
• Crushed red pepper flakes - optional, to taste

Steps

1. Soak the rice noodles in hot water for about 15 minutes or until soft, then drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.
4. Add the carrot, bell pepper, broccoli, and snow peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
5. Stir in the soaked rice noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together and cook for another 3-5 minutes until heated through.
6. Remove from heat, squeeze lime juice over the stir-fry, and toss in fresh cilantro. Adjust seasoning with salt and crushed red pepper flakes if desired.
7. Serve immediately and enjoy your healthy Thai Vegetable Stir-Fry Noodles!

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 56 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in saturated fat, making it heart-healthy.

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