Stir-Fried Veggie Noodle Recipe
Hands-on Time: 25 minutes
Total Time: 25 minutes
Makes: 2 servings
Total Carbohydrates: 10 grams per serving
This is so easy and good. These are just basic guidelines, though. 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.
If you’re looking to:
Lower the salt: Use low-sodium soy sauce.
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 (if you like)
Heat the oil in a medium-sized pan over medium heat for a medium amount of time, ha ha ha.
Add the vegetables, scallions (save a few for garnish), and garlic, and cook, stirring occasionally, until the vegetables are just barely softened—around 5 minutes.
Add the noodles, soy sauce, and sesame oil and cook, stirring, until the noodles are heated through and the vegetables are tender, around 2 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.
Top with the scallions and, if you like, something spicy.