VEGETABLE STIR FRY NOODLES RECIPES

Stir fry noodles are a circle of relatives favorite my antique says it’s his favorite meal!!  full of veggies and delicious slurpable noodles, you’ll need to make these every week.  upload a few hen for hen stir fry with noodles or smooth out the fridge and fill it with greater greens. yes, you have to boil the noodles first earlier than adding them to the stir fry. 

VEGETABLE STIR FRY NOODLES RECIPES
VEGETABLE STIR FRY NOODLES RECIPES

this can allow the sauce to coat the out of doors instead of being absorbed into the noodles. prepare the noodles in keeping with the package guidelines after which set them aside until it’s time to mix the entirety collectively. in case your stir fry noodles are sticking, toss them with a small amount of cooking oil without delay after draining the water and before placing them apart. 

you may use anything form of oil you’re cooking with, or maybe a pat of butter. The noodles stick together due to the fact they are coated with a sticky layer of starch. The oil will keep them from adhering to one another, but do not add an excessive amount of because you continue to want the sauce to paste!

VEGETABLE STIR FRY NOODLES RECIPES

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:

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

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