Asian

Vegetable Noodle Stir Fry is for Dinner.

Vegetable Noodle Stir Fry takes 30 minutes to prepare.

Vegetable Noodle Stir Fry takes 15 minutes to cook.

Vegetable Noodle Stir Fry makes 6 servings.

The ingredients for Vegetable Noodle Stir Fry are:

Boil Noodles to Al Dente, Drain, Dry and Set Aside:
Ronzoni Smart Taste Spaghetti 2oz Dry Pasta, 6 serving = One whole box

Chop Vegetables to desired size - keep in mind cooking times. (Carrots should be smaller than peppers as they take longer to cook...)

Make Sauce: (Mix ingredients with whisk until combined)
Cilantro, raw, finely chopped 6 tbsp
Scallions, raw, .75 cup, finely chopped
Ginger Root, finely grated, 2 tsp
Soy sauce (tamari), 6 tbsp
Teriyaki Sauce (6 tbsp)
Brown Sugar, 3 tsp packed
Peanut Butter, smooth style, .25 cup
Garlic, 3 tsp
Red Wine/Rice Vinegar, 3 tbsp
White Miso Paste, 3 tsp
Yellow Mustard, 2 tsp
Add water to thin to desired consistency.
Add chili flakes to desired heat.

Heat Wok to Smoking: Then Quickly Add:
Sesame Oil, 1 tbsp
Cabbage, napa, 2 cup
Onions, raw, 1 cup, sliced
Shiitake Mushrooms, 1 cup pieces
Jalapeno Peppers, 2 peppers, finely chopped
Carrots, raw, 1 cup, strips or slices, small
*Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"

When vegetables just barely cooked - toss in noodles to reheat and mix with vegetables. Add just enough sauce to coat so nothing sticks together. Pour in serving dish. Serve remainder of sauce on the side so can be added to taste...

Garnish with:
Cilantro, raw, 6 tbsp
Scallions, raw, .25 cup, finely chopped

Here is how you make Vegetable Noodle Stir Fry:

Boil Noodles to Al Dente, Drain, Rinse with cold water and Set Aside:Ronzoni Smart Taste Spaghetti 2oz Dry Pasta, 6 serving = One whole boxChop Vegetables to desired size - keep in mind cooking times. (Carrots should be smaller than peppers as they take longer to cook...) Make Sauce: (Mix ingredients with whisk until combined)Cilantro, raw, finely chopped 6 tbsp Scallions, raw, .75 cup, finely chopped Ginger Root, finely grated, 2 tsp Soy sauce (tamari), 6 tbsp Teriyaki Sauce (6 tbsp)Brown Sugar, 3 tsp packedPeanut Butter, smooth style, .25 cupGarlic, 3 tsp Red Wine/Rice Vinegar, 3 tbspWhite Miso Paste, 3 tspYellow Mustard, 2 tspHeat Wok to Smoking: Then Quickly Add:Sesame Oil, 1 tbsp Cabbage, napa, 2 cup Onions, raw, 1 cup, sliced Shiitake Mushrooms, 1 cup piecesJalapeno Peppers, 2 peppers, finely choppedCarrots, raw, 1 cup, strips or slices, small *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"When vegetables just barely cooked - toss in noodles to reheat and mix with vegetables. Add just enough sauce to coat so nothing sticks together. Pour in serving dish. Serve remainder of sauce on the side so can be added to taste...Garnish with:Cilantro, raw, 6 tbspScallions, raw, .25 cup, finely choppedServing Size:?6

The nutritional information for Vegetable Noodle Stir Fry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 358.5

• Total Fat: 8.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,879.1 mg
• Total Carbs: 63.0 g
• Dietary Fiber: 8.4 g
• Protein: 13.7 g

Vegetable Noodle Stir Fry is Asian cuisine.