Anytime Noodles With Stir-Fried Vegetables

Anytime Noodles With Stir-Fried Vegetables

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
192 Calories
7g Fat
29g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 192
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 390mg 17%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 4g
Vitamin C 11mg 54%
Calcium 88mg 7%
Iron 2mg 11%
Potassium 377mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 pound rice noodles, cooked according to package directions

  • 3 teaspoons sesame oil

  • 2 tablespoons extra-virgin olive oil

  • 1/2 onion sweet onion, thinly sliced

  • 5 medium scallions, sliced into 1-inch pieces

  • 2 carrots, peeled and sliced into matchsticks

  • 2 cups thinly sliced napa cabbage

  • 1 cup spinach

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • 1/4 cup chicken broth

  • 2 tablespoons soy sauce, or to taste

Steps to Make It

  1. Gather the ingredients.

    Anytime Noodles With Stir-Fried Vegetables ingredients

    The Spruce / Kristina Vanni

  2. In a very large mixing bowl, mix rice noodles with sesame oil.

    mix rice noodles with sesame oil in a bowl

    The Spruce / Kristina Vanni

  3. In a large skillet or wok, heat olive oil over medium-high heat.

    oil in a wok

    The Spruce / Kristina Vanni

  4. Add garlic, ginger, onions, and carrots and cook for 3 to 4 minutes.

    Add garlic, ginger, onions, and carrots to the oil in the wok

    The Spruce / Kristina Vanni

  5. Add cabbage, spinach and chicken broth.

    Add cabbage, spinach and chicken broth to the vegetables in the wok

    The Spruce / Kristina Vanni

  6. Cook 3 to 4 minutes, until broth is mostly evaporated.

    vegetables cooking in the wok

    The Spruce / Kristina Vanni

  7. Add soy sauce, mixing well to combine.

    add soy sauce to the vegetables in the wok

    The Spruce / Kristina Vanni

  8. Add noodles to skillet or wok, mixing to combine and heat through.

    rice noodle and vegetables in the wok

    The Spruce / Kristina Vanni

  9. Add soy sauce to taste as needed.

    Anytime Noodles With Stir-Fried Vegetables in a wok

    The Spruce / Kristina Vanni

Noodles in Korea

The oldest noodles have been eaten and enjoyed in Asia for over 4,000 years, but the modern wheat-based noodles did not reach Asia until around AD100. These wheat noodles quickly spread from China to other Asian countries like Korea.

In Korea, noodles symbolize longevity because of their long and continuous form. That is why they are served at wedding celebrations and important Korean birthdays. Korean noodles are called “gooksu” in Korean or “myun” in hanja (Chinese characters borrowed and used in the Korean language with Korean pronunciation). Although noodles have been part of Korean cuisine since ancient times, wheat was expensive so noodles weren't eaten or enjoyed every day or every week until the 1940s.

Some Notes About Ginger

Ginger is native to Asia where has been used as a cooking spice and as medicine for thousands of years. It is used to make medicinal and herbal teas, to increase the temperature in the body and also to increase the body's metabolic rate.

The part of the plant that we use is not the root, but the underground stem, or rhizome. Ginger contains many health benefiting essential oils such as gingerol and zingerone. Gingerols help improve the intestinal motility and have anti-inflammatory, painkiller (analgesic) and anti-bacterial properties.

Ginger has been used to aid digestion and treat stomach problems, gas, diarrhea and nausea for more than 2,000 years. More recently, it has demonstrated some effectiveness in preventing motion sickness. It has also been used to treat the common cold, stomach ulcers, headaches, menstrual cramps, migraines, arthritis, and colic.

Ginger is low in calories and contains no cholesterol, and is a rich source of many essential nutrients and vitamins such as pyridoxine (vitamin B-6) and pantothenic acid (vitamin B-5). It also contains a good amount of minerals like potassium, manganese, copper, and magnesium.