Ingredients
- 8 oz rice noodles
- 4 tbsp olive oil
- 2 tbsp minced garlic
- ¼ cup green onions, chopped
- 5 oz fresh broccoli florets
- 4 oz mushrooms, sliced
- 4 oz julienned carrots
- 4 oz snow peas
- ½ red bell pepper, thinly sliced
- 1 tbsp honey
- 4 tsp sesame oil
- ⅓ cup light soy sauce
- ½ tsp black pepper
- ½ tsp sea salt
- ½ tsp ground ginger
- ½ tsp garlic powder
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large wok or skillet over medium heat.
- Add minced garlic and green onions. Sauté for 1 minute until fragrant.
- Add broccoli, mushrooms, carrots, snow peas, and red bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
- Reduce heat to medium-low and add cooked noodles to the pan.
- In a small bowl, whisk together honey, sesame oil, and soy sauce.
- Pour the sauce over the noodles and vegetables. Add black pepper, sea salt, ground ginger, and garlic powder.
- Toss everything until evenly coated and heated through.
- Serve hot.
Notes
- Substitute rice noodles with egg noodles, soba, or spaghetti if needed.
- Add tofu, shrimp, or chicken for extra protein.
- Enhance flavor with hoisin or dark soy sauce.
- Spice it up with chili flakes or Sriracha.
- Stores well for meal prep and reheats easily.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
