Vegetable Stir-Fried Noodles recipe - ingredients, nutrition and when to eat it
Vegetable stir-fried noodles are a one-bowl dish made by stir-frying noodles with cabbage, carrot, and onion in soy sauce or oyster sauce.
Vegetable stir-fried noodles are a one-bowl dish made by stir-frying noodles with cabbage, carrot, and onion in soy sauce or oyster sauce. The springy noodles pair with sweet vegetables and savory, salty flavor. They’re a good fit for lunch or dinner when you want an easy meal.
Vegetables · 20 minutes to cook
Nutrition (per 389.5g serving): 425.6 kcal · protein 9.3g · carbohydrate 61.4g · fat 15.2g · sodium 1232.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the noodles stick to the pan, add water or noodle-cooking water a spoonful at a time as you stir-fry.
Tips: Avoid cooking the vegetables too long to keep them crisp.
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Ingredients (1 serving)
- Boiled somyeon (thin wheat noodles) — 180 g
- Cabbage — 70 g
- Carrot — 30 g
- Onion — 40 g
- Oyster sauce — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Ground black pepper — 0.2 tsp
- Water — 2 Tbsp