Vegetable Noodle Stir Fry Recipe
In 30 minutes, you can enjoy this Vegetable Noodle Stir Fry with mushrooms, Brussels sprouts, cilantro, and a hint of ginger for a healthy, tasty dinner.
Servings: 4
Calories: 335kcal
Equipment
Ingredients
- 4 oz. thin whole wheat spaghetti
- 2 Tbsp. grape seed or vegetable oil divided
- 12 oz. small brown mushrooms rinsed, dried, and sliced
- 1 c. thinly sliced red onion
- 3 cloves garlic minced
- 1 Tbsp. rice wine vinegar
- 12 oz. fresh Brussels sprouts trimmed and thinly sliced
- 1 Tbsp. minced fresh ginger root
- 1 Tbsp. minced hot chili pepper
- 1/2 c. vegetable broth
- 3 Tbsp. reduced sodium soy sauce
- 1 carrot shredded
- 1/3 c. chopped fresh cilantro
- 3 Tbsp. blanched almonds
Instructions
- Cook the spaghetti noodles until al dente, drain, and set aside.
- Heat 1 Tbsp. oil in a large cast-iron skillet over medium-high heat. Place the sliced mushrooms in the pan in a single layer and let them cook for 1 minute. Use a wooden spoon to turn the mushrooms over and allow them to cook for another minute on the other side. Remove the mushrooms from the pan and set them aside.
- Add the remaining tablespoon of oil to the pan, let it heat up for a minute, then add the sliced red onion and minced garlic to the pan. Let the onions and garlic fry undisturbed for 45 seconds, then use your wooden spoon to stir them around. After another minute or so, pour in the vinegar, then use your spoon to scrape up any brown bits on the bottom of the pan as the steam from the vinegar helps release the stuck-on pieces.
- Add the Brussels sprouts, ginger, and hot chili pepper to the pan and toss everything around. Let the mixture fry undisturbed for 1 minute, then stir everything around and let it cook for another minute. Add in the broth and soy sauce and cook for 3 more minutes. Return the mushrooms to the pan, then stir in the carrots and cilantro.
- Transfer the al dente spaghetti noodles to the pan and use tongs to toss all of the ingredients together. Serve hot and top with almonds.
Notes
To store your Vegetable and Noodle Stir Fry, place leftovers in an airtight container and refrigerate for up to 3 days. Freezing is not recommended, as the noodles and vegetables can become soggy upon thawing.
Reheat it in a large skillet over medium heat with a splash of water or broth to revive the stir fry sauce and avoid drying out.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 45g | Protein: 14g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 571mg | Potassium: 1159mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4620IU | Vitamin C: 89mg | Calcium: 129mg | Iron: 4mg
