Chinese Vegetable Noodle Stir-Fry

This Chinese Vegetable Noodle Stir-Fry has a plethora of vegetables like carrots, mushrooms and baby bok choy (to name a few) are tossed with homemade stir-fry sauce, and noodles. Serve as is or as a side dish to chicken, fish or pork.

📝 Ingredients

• 6 ounces thin egg noodles
• 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 cup sliced white button mushrooms
• 3 baby bok choy (chopped, rinsed and dried)
• 1/2 cup bean sprouts (rinsed and drained)
• 1/2 cup homemade stir-fry sauce (or sauce of your choosing)

👨‍🍳 Instructions

1. 1Bring a large pot of water to boil. Cook noodles according to package directions, drain and rinse with cold water.
2. 2Meanwhile heat olive oil in a large wok or 12-inch chefs pan. Add in green onions and cook for 1 minute. For added flavor, you could add a clove of garlic and 1/2 teaspoon of chili garlic paste here.
3. 3Scoot the green onions to the perimeter of the pan and add in the carrots and onions, cook for 2 to 3 minutes.
4. 4Next add in the mushrooms and cook for 1 minute. Then the chopped bok choy and cook for an additional 1 minute or until wilted.
5. 5Then add in the noodles, bean sprouts and pour in a desired amount of sauce.
6. 6Gently toss to combine and serve immediately.