Stir-Fried Noodles
with mushrooms / napa cabbage / edamame
Enjoy these stir-fried noodles, packed with veggies, and you'll forget all about take-out!
Smarts: You don't have to just use Asian noodles for stir-fries. Italian pasta works just fine too!
Ingredients
- Green onions, white parts - 3 stalks , chopped
- Napa cabbage, small - 1/2 head , sliced
- Portobello mushrooms - 2 , stemmed and sliced thinly
- Garlic - 3 cloves , minced
- Noodles, udon (or other Asian noodles) - 8 oz
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Miso paste, red - 1 tsp
- Rice vinegar - 1 Tbsp
- Brown sugar - 2 tsp
- Corn starch - 1 Tbsp
- Vegetable broth - 3/4 cup
- Cooking oil - 1 Tbsp
- Edamame - 1 1/2 cups , shelled
- Limes - 1/2 , juice of
Prep
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Green onions, white parts / Napa cabbage / Portobello mushrooms / Garlic - Prep as directed. (Can be done up to 3 days ahead)
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Noodles - If not cooked from last night, cook according to package instructions. (Can be done up to 3 days ahead)
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Make stir-fry noodle sauce - Mix together minced garlic, soy sauce, miso, rice vinegar, brown sugar, corn starch and vegetable broth.
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Make
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Heat a wok over medium-high heat. Add cooking oil and then green onions to heated oil. Saute for ~2 minutes.
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Next add in portobellos and saute for another 3 minutes.
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Next add napa cabbage and saute for another 3 minutes.
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Add in edamame and noodles. Push ingredients to the side of the wok forming a donut in the middle. Give your stir-fry sauce a stir and then pour sauce into the hole. Wait for it to darken and bubble before tossing all the ingredients together to mix with sauce.
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Remove from heat and finish with lime juice. Season to taste with salt, pepper or any of the condiments that went into the stir-fry sauce. Enjoy!
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