Quick Asian Noodle Stir-Fry
A fast noodle stir-fry with colourful wok vegetables and soy sauce – a steaming plate in 15 minutes thanks to frozen veg.
- Prep time
- Prep time: 5 min
- Cook time
- Cook time: 12 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Mie noodles400 g
- Frozen wok vegetables500 g
- Garlic1 clove
- Ginger15 g
- Soy sauce3 tbsp
- Sesame1 tsp
- Vegetable oil2 tbsp
Preparation
- 1
Cook the mie noodles according to the packet and rinse them in cold water. (5 min)
- 2
Fry the garlic and ginger in the oil for 1 min.
- 3
Add the frozen wok vegetables and stir-fry them crisp for 5 min.
- 4
Fold in the noodles, pour in the soy sauce, toss everything for 2 min and scatter sesame over it.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
Fully plant-based and with 2 different plant species, this dish directly counts towards the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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