Lunch · Asian
Vegetable Stir-Fried Noodles
Dry noodles cooked al dente, then stir-fried over high heat with vegetables — a vegetarian wok dish.
- per serving
- 582 kcal
- Protein
- 17 g
- Total time
- 30 min
- Makes
- 1 serving
- Vegetarian
Instructions
Cut the 80 g of carrot into thin sticks, the 80 g of bell pepper into strips and the 100 g of raw broccoli into small florets. Chop the 5 g of garlic and grate the 6 g of ginger.
Bring 1 liter of water to a boil. Cook the 85 g of dry noodles according to the package, usually 4 to 6 minutes, keeping them firm. Drain and toss with 3 g of the 14 g of oil.
Heat the remaining 11 g of oil in a wok. Stir-fry the carrot, pepper and broccoli for 5 minutes over high heat with 30 ml of water; cover for 2 minutes if the broccoli is still hard.
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