Stir-Fried Noodles with Vegetables
Egg noodles tossed hot with bean sprouts and peppers through soy, sesame and ginger, sesame seeds over.
- Total
- 30 min
- Serves
- 2
A quick and flavorful stir-fried noodle dish packed with colorful vegetables, perfect for a weeknight dinner.
Ingredients
- 200 grams egg noodles
- 100 grams bean sprouts
- 1 medium bell pepper
- 1 medium green bell pepper
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 inch ginger
- 2 stalks green onions
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
Instructions
- Cook the egg noodles according to package instructions, then drain and set aside.
- Chop the bell peppers and green onions into bite-sized pieces.
- Mince the garlic and ginger.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
- Add the chopped bell peppers and stir-fry for 2-3 minutes until slightly tender.
- Stir in the cooked noodles, bean sprouts, soy sauce, and sesame oil, mixing well.
- Cook for an additional 2-3 minutes until everything is heated through.
- Garnish with chopped green onions and sesame seeds before serving.
Nutrition (per serving)
- Calories
- 450
- Protein
- 12 g
- Fat
- 15 g
- Carbs
- 70 g
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