Description
This Back Pocket Stir Fry with Noodles recipe is a quick and flavorful dish that is perfect for busy weeknights. Loaded with your choice of protein, colorful vegetables, and a savory sauce, this Asian-inspired stir fry is sure to become a family favorite.
Ingredients
Rice Noodles or Lo Mein Noodles:
8 ounces
Vegetable Oil:
2 tablespoons
Protein (Chicken Breast, Shrimp, or Tofu):
1 pound, sliced or cubed
Broccoli Florets:
2 cups
Red Bell Pepper:
1, sliced
Carrot:
1, julienned
Green Onions:
2, sliced
Garlic:
3 cloves, minced
Fresh Ginger:
1 tablespoon, minced
Soy Sauce or Tamari:
1/4 cup
Oyster Sauce or Hoisin Sauce (for vegetarian):
2 tablespoons
Honey or Maple Syrup:
1 tablespoon
Rice Vinegar:
1 tablespoon
Sesame Oil:
1 teaspoon
Crushed Red Pepper Flakes (optional):
1/2 teaspoon
Sesame Seeds and Lime Wedges:
for serving
Instructions
- Cook the noodles: According to package instructions, drain, and set aside.
- Prepare the sauce: Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
- Cook the protein: In a skillet, cook chicken, shrimp, or tofu until browned, then set aside.
- Stir-fry the vegetables: Cook broccoli, bell pepper, and carrot until crisp-tender. Add green onions, garlic, and ginger.
- Combine: Return protein to the pan, add cooked noodles, pour in the sauce, and toss until heated through.
- Serve: Top with sesame seeds and lime wedges.
Notes
- Feel free to use any vegetables you have on hand such as snap peas, zucchini, or mushrooms.
- For an extra kick, drizzle with sriracha or chili oil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg