Quick and Easy Stir-Fried Noodles with Vegetables

Large skillet/wok , Pot , Spatula/tongs , Knife , Cutting board

10 minutes

30 minutes

Asian

Stir-Fried Noodles, Vegetables, Quick, Easy, Healthy

Main Course

Stir-frying

Vegetarian

1

200g egg noodles

1 tablespoon vegetable oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 carrot, diced

2 cups broccoli florets

2 tablespoons soy sauce

2 tablespoons oyster sauce

Salt and pepper to taste

Bring a pot of water to a boil over high heat. Add the egg noodles and cook for 5 minutes or until al dente. Drain the noodles and set aside.

Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3 minutes or until softened. Add the bell pepper, carrot, and broccoli florets and cook for an additional 5 minutes or until vegetables are tender.

Add the cooked noodles to the skillet along with the soy sauce and oyster sauce. Season with salt and pepper to taste. Cook for an additional 5 minutes or until everything is heated through. Serve immediately.

Calories – 400 kcal; Protein – 15 g; Fat – 8 g; Carbohydrates – 60 g; Fiber – 6 g; Sodium – 500 mg

This quick and easy stir-fried noodles with vegetables recipe is a delicious and nutritious meal that can be prepared in just 30 minutes using simple ingredients like egg noodles, vegetables, soy sauce, oyster sauce, salt & pepper! Enjoy!

4

Uzbek cuisine includes dishes such as plov (rice pilaf with meat and vegetables) and shashlik (grilled meat skewers).