Sautéed Vegetables with Noodles
A quick and delicious dish featuring tender sautéed vegetables tossed with 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, julienned
1 cup broccoli florets
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 green onions, thinly sliced
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 vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the red bell pepper, yellow bell pepper, carrot, zucchini, and broccoli florets to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Season the vegetables with salt and black pepper, stirring well to combine.
Add the cooked noodles to the skillet with the vegetables. Pour in the soy sauce and toasted sesame oil.
Toss everything together over medium heat for 2-3 minutes until the noodles are heated through and coated with the sauce.
Remove from heat and garnish with sliced green onions.
Serve immediately.