Vegetable Stir Fry Noodles Recipes

19 February 2020 Bookmark • 0

I just love noodles! These amazing fry noodles are made in but quarter-hour and legit taste such a lot better than remove . allow us to show you ways to form our famous fry noodles recipe!

Stir fry noodles are a family favorite – my nine year old says it’s his favorite meal!! filled with veggies and delicious slurpable noodles, you’ll want to form these hebdomadally . Add some chicken for chicken fry with noodles or clean out the fridge and fill it with extra veggies.

Vegetable Stir Fry Noodles Recipes

How does one make fry noodles without sticking?

If your fry noodles are sticking, toss them with alittle amount of vegetable oil immediately after draining the water and before setting them aside. you'll use whatever sort of oil you're cooking with, or maybe a pat of butter.

The noodles stay together because they're coated with a sticky layer of starch. The oil will keep them from adhering to at least one another, but don't add an excessive amount of because you continue to want the sauce to stick!

What are the simplest noodles for stir fry?

Our favorite fry noodles are soba noodles (sometimes called buckwheat noodles). Other options are ramen noodles, rice noodles, lo mein noodles, or maybe zucchini noodles!

INGREDIENTS:

Stir Fry Noodles:

Soba/buckwheat noodles about 5 oz., or ½ package
4 tablespoons coconut oil divided
3 garlic cloves minced
1 teaspoon fresh ginger grated (can substitute ½ tea ginger powder)
1 quart sliced mushrooms
1 shallot chopped (or ¼ cup diced red onion)
1 ½ cups broccoli florets
1 carrot julienned or shredded
3 - 4 stalks kale de-ribbed and chopped
Chopped green onion (or scallioand sesame seeds for topping

Sauce:

¼ cup soy sauce
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons sesame oil
1 tablespoon maple syrup or honey
1 teaspoon sriracha or more if desired
1 teaspoon grated ginger

INSTRUCTIONS:

Cook noodles according to package directions. While noodles are cooking, whisk together ingredients for the sauce in a small bowl, and set aside.
Melt 2 tablespoonful coconut oil in skillet or wok over med-high heat. Add garlic and ginger. Cook for 1 minute.
Add in mushrooms and cook for about 5 minutes. Remove mushrooms from skillet.
Melt remaining 2 tablespoons coconut oil in skillet. Add shallots and cook about 3 minutes. Add broccoli, carrots and kale. Cook about 5 minutes.
Add mushrooms back to skillet and cook another 3 to 5 minutes, until veggies are tender.
Add the cooked noodles and sauce to the skillet. Stir to coat. Cook about 2 minutes.
Serve topped with sesame seeds and green onio