Everyday Stir-Fry Noodles With Vegetables

A couple of notes. You can use any kind of noodles: soy, rice, shirataki, kelp, spiralized zucchini, spaghetti squash, or even angel pasta noodles.

Also, use the vegetables you have available or like best: broccoli, mushrooms, green beans, peas, snap peas, edamame, jalapenos, etc. Just make sure you stir-fry hard vegetables (such as carrot or broccoli) first and add quick-cooking vegetables afterwards.

Use more soy sauce if you like. I don’t like to oversoy, but that’s just me.

Finally, the red pepper flakes or hot sauce will determine the spiciness of the noodles, adjust according to taste.

Ingredients

Serves 4

8 oz (200 gr) noodles, cooked according to package instructions

2 tablespoons vegetable oil (I used sesame oil)

1 small onion (or shallot), peeled and finely chopped

1 or 2 garlic cloves, minced (adjust according to taste)

1-inch piece fresh ginger, peeled and grated

2 carrots, peeled and cut into matchsticks

1 small red pepper, seeded and cut into matchsticks

2 zucchini, cut into matchsticks

4 tablespoons soy sauce (or coconut aminos)

1 tablespoon rice vinegar (or white vinegar)

1 teaspoon brown sugar (optional)

Red pepper flakes or hot sauce (optional)

Directions

In a small bowl whisk together soy sauce, vinegar, sugar, and red pepper flakes (if using). Set aside.

Heat oil in a wok (or large skillet) over high heat.

Add onion and sauté for 1 minutes. Add ginger and garlic and sautè for 30 seconds, until fragrant.

Add pepper and carrots and stir-fry for 2 to 3 minutes, until they begin to brown.

Add zucchini and stir-fry for 2 more minutes.

Add noodles and sauce and stir-fry until piping hot. Add more soy sauce or a couple of tablespoons of water if the noodles look dry.

Serve!