Vegetarian

Japanese Noodle Stir Fry takes 15 minutes to prepare.

Japanese Noodle Stir Fry takes 20 minutes to cook.

Japanese Noodle Stir Fry makes 5 servings.

The ingredients for Japanese Noodle Stir Fry are:

1 large yellow pepper, sliced
2 large leeks, sliced thin (white parts only)
1 large vidalia onion, sliced thin
4c.mushrooms, sliced thin
1 cup snow or sugar snap peas
2 heads baby bok choy, chopped or shredded
2 heaping tsp. minced garlic
2 heaping tsp. minced fresh ginger
2 tsp. sriracha Thai chili sauce
6 oz. Hakubuku Japanese somen noodles, no salt added, organic
Chopped fresh scallions to garnish

for sauce:
2 cups warm water
3 tsp. hoisin sauce
2 Tbsp. low sodium soy sauce
2 Tbsp. cornstarch

Here is how you make Japanese Noodle Stir Fry:

Chop/slice all vegetables and set aside. Mix sauce ingredients and set aside. Preheat a large, deep skillet or wok and season with cooking spray. Add all vegetables and stir fry, stirring often. Meanwhile bring 8 cups water to a boil, add somen noodles and boil for 2 minutes then drain and set aside. When vegetables are about halfway done add sauce mixture and stir, on medium high heat, until sauce begins to thicken. Add noodles to vegetable/sauce mixture and stir to coat and distribute noodles. Cook all for additional 5 minutes, stirring frequently. Serve promptly with chopped fresh scallions as a garnish.Serving Size:?makes 5 servings

The nutritional information for Japanese Noodle Stir Fry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 251.5

• Total Fat: 6.7 g
• Cholesterol: 0.1 mg
• Sodium: 346.2 mg
• Total Carbs: 40.5 g
• Dietary Fiber: 3.1 g
• Protein: 8.7 g