Asian-Style Noodle Vegetable Stir-Fry
A fresh noodle and vegetable stir-fry inspired by Asian flavors, featuring a vibrant mix of colors and textures. Try this recipe and many more from Spoonsparrow!
Ingredients
- 400 g Chinese wide rice noodles (about 5 mm)
- 1 tbsp curry powder
- 3 tbsp oil
- 2 cloves garlic
- 1 tsp fresh grated ginger
- 200 g frozen soybeans
- 2 carrots
- 200 g Sugar snap peas
- 150 g marinated shiitake mushrooms (canned)
- 150 g bean sprouts
- light soy sauce
- chili flakes
Instructions
-
1.
Cook noodles according to package instructions until al dente. Drain and set aside.
-
2.
Peel and finely chop garlic. Peel carrots and cut into sticks or shave thinly. Rinse mushrooms, drain, and slice into strips.
-
3.
Rinse sugar snap peas, trim ends, and blanch in boiling salted water for about 2 minutes until crisp-tender. Shock in ice water, drain, and halve.
-
4.
Sauté carrots and snap peas in hot oil. Add garlic, ginger, soybeans, bean sprouts, and mushrooms gradually, stirring to combine. Cook for about 2-3 minutes. Stir in curry powder and chili flakes, then add noodles to the vegetables. Toss briefly, season with light soy sauce, and serve sprinkled with extra chili flakes if desired.
