Quick Veggie Stir-Fry With Noodles
This recipe was contributed by Sally Kuzemchak from Real Mom Nutrition, as part of the Healthy Aperture blogger partnership.
Quick Veggie Stir-Fry With Noodles
Servings 4 Servings
Ingredients
- 9 ounces dry whole wheat spaghetti noodles approximately three-quarters of a 13.25-ounce box or about 4.5 cups cooked
- ¼ cup lower-sodium soy sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch optional–will thicken the sauce
- 2 teaspoons vegetable or sesame oil
- 1 clove garlic minced
- 1 teaspoon ginger minced
- 2 eggs beaten
- 3 cups veggies of your choice such as chopped red peppers chopped yellow peppers, broccoli florets, snow peas, carrots, or mushrooms
- Sriracha to taste optional
- Chopped peanuts & green onions for garnish if desired
Instructions
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Cook noodles according to package directions. Drain and set aside.
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Combine soy sauce, lime juice, vinegar, brown sugar, and cornstarch in small bowl and set aside.
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Heat 1 teaspoon oil in large skillet over medium heat.
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Add garlic and ginger and cook 30 seconds while stirring. Add beaten eggs to pan and scramble. Remove eggs from pan and set aside.
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Heat other teaspoon of oil and add veggies. Stir-fry until brightly colored but still slightly crisp.
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Add sauce to veggies in skillet and give it a stir. Add eggs and noodles to skillet and toss together until everything is coated with the sauce and it cooks down just a bit, about 30 seconds. Add sriracha if desired and toss well again.
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Serve garnished with chopped peanuts and green onions, if desired.
