Description
A silk-smooth stir-fry featuring glossy noodles and snap-tender vegetables, ready in just 15 minutes.
Ingredients
Scale
- 8 oz (225 g) lo mein or egg-free spaghetti, cooked al dente
- 1 tsp neutral oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp dark soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1/4 cup vegetable broth
- 1 tsp cornstarch mixed with 1 tbsp cold water
- 2 tbsp neutral oil (canola or grapeseed)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 scallions, thinly sliced (white and green separated)
- 1 cup julienned carrot
- 1 red bell pepper, thinly sliced
- 1 cup snow peas or snap peas
- 1 cup small broccoli florets
- Optional: 6–8 oz firm tofu, pressed and cubed
- Garnish: toasted sesame seeds and extra scallion greens
Instructions
- Prepare noodles according to package until just al dente, drain and toss with 1 tsp neutral oil.
- Whisk the sauce ingredients together until smooth, keeping the cornstarch slurry separate.
- Heat a large wok or skillet over medium-high heat; add neutral oil and swirl to coat.
- Add garlic and ginger, stirring until aromatic, about 15–20 seconds.
- Add carrot and bell pepper, stir-frying for 60 seconds until they soften slightly.
- Add broccoli and snow peas, continuing to toss until vegetables are crisp-tender.
- Push vegetables to one side, add tofu (if using) to sear briefly.
- Add noodles and pour the sauce over everything, tossing vigorously to combine.
- Stir in cornstarch slurry and adjust with reserved noodle water as needed to achieve a silky sheen.
- Remove from heat, fold in scallion whites and drizzle with sesame oil; plate immediately.
- Garnish with scallion greens and toasted sesame seeds before serving.
Notes
For best texture, serve right after cooking and avoid reheating in a microwave. Consider garnishing with thinly sliced chili or microgreens for an elevated presentation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg