Anytime Noodles With Stir-Fried Vegetables Recipe
This rice noodle dish incorporates leftover veggies for an easy meal. You can also use buckwheat or cellophane noodles, linguine or fettuccine.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1pound rice noodles, cooked according to package directions
- 3teaspoon sesame oil
- 2tablespoon extra-virgin olive oil
- ½sweet onion, thinly sliced
- 5scallions , sliced into 1-inch pieces
- 2carrots, peeled and sliced into matchsticks
- 2cups thinly sliced napa cabbage
- 1cup spinach
- 1tablespoon minced ginger
- 1tablespoon minced garlic
- ¼cup chicken broth
- 2tablespoons soy sauce, or to taste
Instructions
Step 1
Gather the ingredients.Step 2
In a very large bowl, mix cooked rice noodles with sesame oil.Step 3
In a large skillet or wok , heat olive oil over medium-high heat.Step 4
Add garlic, ginger, onions, scallions, and carrots and cook for 3 to 4 minutes.Step 5
Add cabbage, spinach and chicken broth.Step 6
Cook 3 to 4 minutes, until broth is mostly evaporated.Step 7
Add soy sauce, mixing well to combine.Step 8
Add noodles to skillet or wok, mixing to combine and heat through.Step 9
Add soy sauce to taste as needed.