Ginger Veggie Noodle Stir-Fry
It’s the 4th of January and I feel like we’re still recovering from the holidays around here. I finally got the tree and everything that goes with that packed away yesterday but there are still toys and whatnot that need a home. This is where the annual post-holiday clean-out comes in. I’m up to six bags ready to go out for donation already!
By the time that was all done I was still feeling that super productive high that only comes from getting rid of excess stuff so I went to the kitchen and whipped up this gorgeous bowl of deliciousness.
The best part: This recipe is super flexible so you can toss in pretty much whatever vegetables you need to use up.
Colorful, flavorful, and loaded with good-for-you veggies, this easy noodle stir-fry was an instant hit at the dinner table last night! Definitely a keeper.
- 1 - 6oz. package soba noodles
- 1/3 cup shelled edamame
- 1 tablespoon olive oil
- 1 cup shiitake mushrooms, rough chopped
- 1/2 red bell pepper, medium diced
- 1/4 cup yellow onion
- 1 teaspoon ginger paste
- 1 - 9oz. package green cabbage slaw mix
- salt and black pepper, to taste
- 1/2 cup ginger-tamari ponzu sauce
- 2 scallions, thin sliced
- 1 tablespoon sesame seeds
- sriracha sauce, to taste
- To a large pot of salted water, add soba noodles and edamame. Cook according to package directions then drain and rinse with cold water; set aside.
- To a large, deep skillet over medium heat, add olive oil. When oil is hot, add mushrooms and cook, stirring frequently, for 2 minutes. Add onion, ginger paste, and red bell pepper; cook an additional 2 minutes.
- Stir in green cabbage slaw mix and season with salt and pepper, to taste. Cook 3 minutes to heat through and soften peppers.
- To the skillet with vegetables, add the noodles and edamame. Toss to combine ingredients then stir in ginger-tamari ponzu sauce. Cook 3 minutes more or until noodles are heated through.
- Top with scallions, sesame seeds, and sriracha sauce. Serve warm.
Adapted from Green Chef