Sautéed Vegetables with Noodles
A quick and flavorful dish featuring tender sautéed vegetables tossed with tender noodles, perfect for a healthy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
8 ounces dry egg noodles
2 tablespoons vegetable oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium carrot, julienned
1 medium zucchini, sliced into half-moons
1 cup broccoli florets
3 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons soy sauce
1 tablespoon oyster sauce (vegetarian if preferred)
1 teaspoon toasted sesame oil
1/4 teaspoon black pepper
2 green onions, sliced thinly
1 tablespoon toasted sesame seeds
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Add the sliced red and yellow bell peppers, carrot, zucchini, and broccoli florets to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and add the cooked noodles to the skillet with the vegetables.
Pour in the soy sauce, oyster sauce, and toasted sesame oil. Toss everything together to combine and heat through, about 2-3 minutes.
Season with black pepper and stir in the sliced green onions.
Remove from heat and sprinkle with toasted sesame seeds before serving.