|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 11mg||54%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple noodle and vegetable dish is an easy way to disguise leftover vegetables (and even leftover chicken or meat) into a tasty meal. We like to use rice noodles in this recipe, but you can also use buckwheat noodles (memil gooksu, soba) or even linguine or fettucine.
The recipe easily adapts with your family's favorite vegetables, such as broccoli florets, celery, mushrooms, or peppers. Or make it a heartier dish by adding some tofu, shrimp, diced chicken, or pork. If you have leftover meat or poultry, add it to the wok along with the noodles. If you like spicy food, add some sambal or Sriracha to the noodles. You can't go wrong with these noodles—they're easy enough for any night of the week.
"The noodles were excellent and made a nice and easy lunch. My chicken broth was unsalted, so I did add a bit more soy sauce. These would be great with leftover chicken or roast beef or sautéed shrimp or pork tenderloin strips." —Diana Rattray
1 pound rice noodles, cooked according to package directions
3 teaspoons sesame oil
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 medium sweet onion, thinly sliced
5 medium scallions, sliced into 1-inch pieces
2 medium carrots, peeled and sliced into matchsticks
2 cups thinly sliced napa cabbage
1 cup spinach
1/4 cup chicken broth
2 tablespoons soy sauce, or to taste
Gather the ingredients.
In a very large bowl, mix cooked rice noodles with sesame oil.
In a large skillet or wok, heat olive oil over medium-high heat.
Add garlic, ginger, onions, scallions, and carrots and cook for 3 to 4 minutes.
Add cabbage, spinach and chicken broth.
Cook 3 to 4 minutes, until broth is mostly evaporated.
Add soy sauce, mixing well to combine.
Add noodles to skillet or wok, mixing to combine and heat through.
Add soy sauce to taste as needed.
If you're using leftover cooked veggies, add them to the wok or skillet just before adding the cooked noodles.
- For a heartier dinner dish, add leftover meat, poultry, or seafood to the wok along with the cooked noodles.
- Add some crispy tofu to the wok when you add the cooked noodles.
- Spice up your noodles with a few teaspoons of Sriracha sauce or sambal oelek.
- Finish the noodles with a garnish of unsalted chopped roasted peanuts or cashews.
- Garnish servings with fresh, coarsely chopped cilantro.
How to Store and Reheat
- Refrigerate leftover stir-fried noodles and vegetables in a covered container for up to 3 days.
- You can reheat leftover stir-fried noodles in the microwave or on the stovetop. For the stovetop, add a tablespoon of vegetable oil to a skillet and place it over medium heat. Add the noodles and a tablespoon or two of water or broth. Cook, stirring, for about 3 minutes, or until hot.
How many different types of Asian noodles are there?
The vast array of noodles used in many different Asian cuisines can seem overwhelming. Broadly speaking, Asian noodles are divided into three types: wheat noodles, rice noodles, and glass or cellophane noodles.