Cantonese Pan Fried Noodles with Vegetables

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Serving Size: 6 ounces
Diets: Dairy Free, Nut Free, Vegetarian
Recipe adapted from:
Mayumi Tavalero
These tasty noodles with vegetables make a great side dish to other Asian inspired recipes, as well as a delicious vegetarian main dish. Tip: If you can't find Chinese style wheat noodles you can use thin spaghetti pasta.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Place a large pot of water over high heat and bring to a boil. Cook noodles according to package directions, but slightly undercooked. Add broccoli during last 3 minutes of cooking time. Drain and reserve.
  • In a small bowl whisk together the sauce ingredients. Set aside.
  • Place a wok or large pan over medium-high heat. When hot add the oil, swirling pan to coat.
  • Add the white parts of the green onions and chopped garlic. Cook for 15 seconds. Add the shredded carrots and stir fry for a minute. Add the noodles and broccoli to the pan and stir fry for 3 minutes, making sure to pull up noodles from the bottom as you cook.
  • Finally add the sauce, tossing everything in the pan to coat. Cook for an additional minute, adding more soy sauce if needed.
  • Remove pan from heat and mix in the green parts of the green onions and the mung bean sprouts.

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time35 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 16 ounce spaghetti dry Chinese style wheat noodles, cooked just under al dente OR thin spaghetti pasta
  • 1 crown broccoli florets cut into smaller pieces

For the sauce:

  • 5 tablespoon soy sauce
  • 2 tablespoon dry sherry
  • 2 tablespoon sesame oil
  • 2 tablespoon hoisin sauce
  • 2 teaspoon chili garlic sauce

For the stir fry:

  • 4 tablespoon avocado oil
  • 8 stalk green onion green parts cut into 1 ½ inch lengths, and white parts cut into thin rings
  • 4 clove garlic finely chopped
  • 2 carrot shredded
  • 3 cup bean sprouts

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Tongs, Wok
Reheating/Serving Instructions
Heat in a non-stick pan over medium-high heat until hot.

Nutrition

Calories: 278kcal | Carbohydrates: 40g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 619mg | Potassium: 246mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2148IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

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