Stir-Fried Egg Noodles with Vegetables |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Stir-Fried Egg Noodles with Vegetables makes a great side dish to chicken, beef, pork or fish. Or consider adding protein to these Stir-Fried Egg Noodles for a one-skillet-meal. Ingredients:
salt |
8 ounces wide egg noodles |
1 tablespoon vegetable oil |
2 cloves garlic, minced |
1 tablespoon minced fresh ginger |
1/2 cup chopped scallions (about 4) |
1 small red bell pepper, seeded and thinly sliced |
3 small carrots, sliced 1/4-inch thick (about 1 cup) |
1 1/2 cups snow peas, trimmed, halved |
3/4 cup low-sodium chicken broth |
4 tablespoons reduced-sodium soy sauce |
1/4 teaspoon crushed red pepper |
1 tablespoon sesame oil, optional |
Directions:
1. Bring a large pot of salted water to a boil. Cook egg noodles according to package label directions until tender, about 9 minutes. Drain well.
2. Warm oil in a skillet over medium-high heat. Stir-fry garlic, ginger and scallions for 30 seconds. Add bell pepper and carrots; stir-fry for 3 minutes. Add snow peas and stir-fry for 30 seconds.
3. Stir in broth, soy sauce and red pepper. Bring to a boil and cook, stirring constantly, until slightly thickened, 3 to 4 minutes. Add noodles; stir until thoroughly heated, about 1 minute. Drizzle with sesame oil before serving, if desired.
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