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These Veggie Garlic Noodles are quick, flavorful, and packed with umami goodness! A perfect 15-minute meal with tender noodles, crisp veggies, and a rich garlic-soy sauce.
Ingredients
For the Noodles & Veggies:
- 8 oz noodles (lo mein, spaghetti, or rice noodles for gluten-free)
- 1 tbsp olive oil (or sesame oil for extra flavor)
- 4 cloves garlic, minced
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- ½ cup snap peas
- ½ cup mushrooms, sliced (optional)
- 2 green onions, chopped
- 1 tbsp sesame seeds (for garnish)
For the Garlic Sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tbsp hoisin sauce (or coconut aminos for keto)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or keto sweetener)
- 1 tsp sriracha (optional, for heat)
- ½ tsp red pepper flakes (optional)
Instructions
1. Cook the Noodles
- Cook noodles according to package instructions, then drain and set aside.
2. Sauté the Garlic & Veggies
- Heat olive oil in a large pan over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Toss in bell peppers, carrots, broccoli, snap peas, and mushrooms. Stir-fry for 3-4 minutes until tender-crisp.
3. Make the Garlic Sauce
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and sriracha.
4. Combine & Serve
- Add the cooked noodles to the pan and pour in the sauce. Toss everything together for 1-2 minutes until well coated.
- Garnish with green onions and sesame seeds.
- Serve hot and enjoy!
Variations & Tips
✅ Make it Protein-Packed: Add tofu, shrimp, or chicken.
✅ Low-Carb/Keto Option: Use zucchini noodles or shirataki noodles.
✅ Extra Crunch: Top with crushed peanuts or cashews.
Would you like a spicy or nutty version? 😊
