A colorful noodle dish inspired by the quick cooking traditions of Asian stir-frying.
It offers steady energy while remaining light but satisfying.
Tender mushrooms add rich umami flavor to every bite.
Sweet red peppers and fresh spinach bring color, freshness, and natural sweetness.
Everything comes together in a savory sauce for a fast and comforting meal.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Stir-Fry Noodles
Make stir-fry noodles with red peppers, spinach, and mushrooms in a savory garlic soy sauce. An easy vegetarian dinner ready in just 30 minutes.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Cook the noodles according to the package directions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and chili flakes if using.
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the mushrooms and cook for 4-5 minutes until lightly browned.
- Stir in the sliced red pepper and cook for 2-3 minutes until slightly tender.
- Add the garlic and grated ginger and cook for 30 seconds until fragrant.
- Add the spinach and stir until just wilted.
- Add the cooked noodles and pour the prepared sauce over everything.
- Toss continuously for 2-3 minutes until the noodles are evenly coated and heated through.
- Garnish with sliced green onions and sesame seeds before serving.
Nutrition
Notes
• Cook the vegetables over high heat to keep them crisp and colorful.
• Add tofu, edamame, or roasted cashews for extra protein.
• Fresh lo mein noodles provide the best texture, but rice noodles also work well.
• Store leftovers in the refrigerator for up to 3 days and reheat in a skillet.
• Add tofu, edamame, or roasted cashews for extra protein.
• Fresh lo mein noodles provide the best texture, but rice noodles also work well.
• Store leftovers in the refrigerator for up to 3 days and reheat in a skillet.