This Chinese Vegetable Noodle Stir-Fry is easy and has a plethora of vegetables like carrots, mushrooms and baby bok choy (to name a few). All are tossed with my homemade stir-fry sauce and noodles. Serve as is or as a side dish to chicken, fish or pork.
I love noodles. Give me a bowl of noodle with a butter or olive oil, salt and pepper and I’m happy. Sprinkle it with fresh Parmesan cheese and I’m over the moon. Stir-fry noodles with a ton of fresh veggies and I’m blissed out. And that’s exactly how I felt yesterday after eating a bowl of this Chinese vegetable noodle stir-fry for lunch.
- 6 ounces thin noodles (egg noodles like chow mein or lo mein are best--if you can find them), cooked according to package directions, drained and rinsed with cold water
- 1 tablespoon extra light olive oil (or other light flavorless oil)
- 1 bunch green onions, trimmed and cut into fourths
- 1 carrot, julienned
- 1 cup horizontally sliced yellow onion
- 1 (heaping) sliced white button mushrooms
- 3 baby bok choy, chopped, rinsed and dried
- 1/2 cup bean sprouts, rinsed and drained
- 1/4 to 1/2 cup Homemade Stir-Fry Sauce (or sauce of your choosing)