Vegetable Stir-Fry with Whole Wheat Noodles
A nutritious stir-fry dish made with expired whole wheat noodles and fresh vegetables.
15
Prep Time (min)
10
Cook Time (min)
25
Total Time (min)
2
Servings
Ingredients
- 2 cups expired whole wheat noodles
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1/2 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Cook the expired whole wheat noodles according to package instructions. Drain and set aside.
2
In a large skillet or wok, heat vegetable oil over medium-high heat.
3
Add garlic and ginger, and sauté for 1-2 minutes until fragrant.
4
Add broccoli, bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5
Add the cooked noodles to the skillet and stir-fry for an additional 2 minutes to combine the flavors.
6
In a small bowl, whisk together soy sauce, sesame oil, salt, and pepper. Pour the sauce over the stir-fry and toss to coat evenly.
7
Cook for another 1-2 minutes until the noodles are heated through.
8
Serve hot and enjoy.