Takeout-style Vegetable Stir-Fried Noodles
A delicious recipe for restaurant-style vegetable stir-fried noodles
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Pinner la recette
Servings: 2 personnes
Calories: 890kcal
Equipment
- 1 Wok
Ingredients
- 400 g noodles pre-cooked
- 2 onions sliced
- 1 tablespoon ginger minced
- 5 garlic cloves minced
- 1 big handful bean sprouts (or mung bean sprouts)
- 5 stems green onions white parts minced, green parts thinly sliced
SAUCE
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 3 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 pinch salt
- 1 teaspoon black pepper
Procédé
- Over high heat in a thin layer of hot oil, sauté the garlic, ginger, and white parts of the green onions for 3 minutes, stirring.5 garlic cloves, 5 stems green onions, 1 tablespoon ginger
- Add the onion and bean sprouts and stir for 5 minutes until the onion becomes translucent.1 big handful bean sprouts, 2 onions
- Add the green parts of the green onions and stir for 1 min.5 stems green onions
- Add the noodles and the sauce, stir for 5–7 minutes.400 g noodles, 1 tablespoon sesame oil, 1 tablespoon peanut oil, 3 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 pinch salt, 1 teaspoon black pepper
Notes
Rinse the noodles after cooking: this stops the cooking process and keeps them firm when stir-frying. Skipping this step may leave you with mushy noodles.
Nutrition
Serving: 200g | Calories: 890kcal | Féculents: 151g | Protein: 34g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 3017mg | Potassium: 324mg | Fiber: 14g | Sugar: 24g | Vitamin A: 308IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 1mg
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