Nutrition Facts (per serving – 1 bowl)
Calories: ~340 kcal
Protein: 11 g
Carbohydrates: 55 g
Fiber: 6 g
Sugars: 7 g
Fat: 10 g
Saturated Fat: 1.5 g
Sodium: 780 mg (depending on soy sauce brand)
Iron: 3 mg (approx. 15% DV)
Calcium: 50 mg
Vitamin C: 45% DV
Vitamin A: 80% DV
Ingredients
150 g vegan egg noodles or wheat noodles
1 cup mushrooms, sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 small carrot, julienned
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil (or olive oil)
1 tbsp sweet soy sauce or teriyaki sauce (optional, for extra flavor)
1 tsp toasted sesame seeds
Fresh chives or green onions, chopped (for garnish)
Salt and black pepper to taste
A squeeze of lemon or lime juice (optional)
Preparation
Cook the noodles: Bring water to a boil with a pinch of salt. Cook the noodles according to package instructions, drain, and set aside with a drizzle of oil to prevent sticking.
Sauté the veggies: In a wok or large pan, heat sesame oil over medium-high heat. Add garlic and ginger, stir-fry for a few seconds until fragrant.
Add vegetables: Toss in mushrooms, bell peppers, and carrot. Stir-fry for 4–5 minutes until slightly tender but still crisp.
Combine noodles: Add the cooked noodles to the wok. Pour in soy sauce and teriyaki (if using). Stir well until everything is coated and heated through.
Season & finish: Adjust salt and pepper. Add a squeeze of lemon juice if desired for freshness.
Serve: Transfer to a bowl, sprinkle with sesame seeds and fresh chives on top.
🌱 Glow Up Tip:
Add edamame, broccoli, or pan-seared tofu for extra protein and nutrients.