Lunch

Veggie and Noodle Stir Fry is for Lunch.

Veggie and Noodle Stir Fry takes 15 minutes to prepare.

Veggie and Noodle Stir Fry takes 15 minutes to cook.

Veggie and Noodle Stir Fry makes 2 servings.

The ingredients for Veggie and Noodle Stir Fry are:

3 or 4 baby bella mushroom caps, quartered
2 slices of red onion, about 1/4 inch thick, chopped.
1/2 cup of sweet bell peppers, chopped
1 cup of summer squash, chopped
1 clove of garlic, crushed
3 oz of cooked spagetti
2 tbsp of oyster flavored sauce
1 tbsp of peanut oil

Here is how you make Veggie and Noodle Stir Fry:

Heat wok and coat with peanut oil until slightly smoking. Add squash, peppers, mushrooms, and onions, in that order. Stir fry until squash, peppers and mushroom are tender and the onions are translucent. Add oyster sauce and allow to simmer for about 30 seconds, stirring while it cooks. Add cooked spaghetti and garlic and allow spaghetti to be coated and warm. Do not over cook spaghetti. Serving Size: 2, 1 cup servingsNumber of Servings: 2Recipe submitted by SparkPeople user JOHNTJ1.

The nutritional information for Veggie and Noodle Stir Fry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 283.1

• Total Fat: 7.8 g
• Cholesterol: 0.0 mg
• Sodium: 707.0 mg
• Total Carbs: 48.0 g
• Dietary Fiber: 4.4 g
• Protein: 8.1 g

Veggie and Noodle Stir Fry is Asian cuisine.

The dietary needs meet for Veggie and Noodle Stir Fry is Vegetarian