Veggie Noodle Stir Fry

This recipe is so easy – and delicious. Keep in mind, these are just basic guidelines. Feel free to add tofu or chicken to boost the protein, and vary the veggies and seasonings according to what you like best. If you want to double this recipe, just use a wok or a wider pan.

Recipe Details: Veggie Noodle Stir Fry 

Hands-on Time: 25 minutes

Total Time: 25 minutes

Makes: 2 servings

Total Carbohydrates: 10 grams per serving 

Recipe Notes

If you’re looking to lower the salt, use low-sodium soy sauce.

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped or shredded low-carb vegetables (broccoli, cabbage, daikon, radishes, celery, zucchini, onions)
• 2 scallions, slivered
• 1 garlic clove, minced
• 1 (8-ounce package) tofu shirataki (fettuccine or spaghetti), drained, rinsed, and blotted dry with paper towels
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Something spicy, such as chili crisp, chili flakes, chili oil, or chili-garlic sauce

Instructions

1. Heat oil in a medium-sized pan over medium heat.
2. Add the vegetables, scallions (save a few for garnish), and garlic. Cook, stirring occasionally, until the vegetables are just barely softened – around five minutes.
3. Add the noodles, soy sauce, and sesame oil. Cook, stirring, until the noodles are heated through and the vegetables are tender, around two minutes. If the noodles give up a lot of liquid, you can leave it behind in the pan and simply drizzle on a little more soy sauce after if the dish needs more seasoning.
4. Top with the scallions and your choice of spice.