Vegetable Stir Fry Mung Bean Noodles

Vegetable Stir Fry Mung Bean Noodles Healthy Recipe

4 Servings 15 min Cook

Macros/Serving: 319 Calories
Tags:vegan | pasta


1 Cup Chinese Noodles
2 Tbsp Olive Oil
1/2 Onion Onions
1/2 Stalks, large (11 inches long) Celery
3 Cloves, minced Garlic
1 Tbsp Ginger
2 Pepper Red Peppers
1 Lb Broccoli
1 1/2 Cup grated Carrots
1 Cup, sliced Red Bell Pepper
1 Medium (4-1/8" long) Scallions
1/3 Cup Soy Sauce
2 Tbsp Brown Sugar
2 Tsp Sesame Seeds


Fill a large saucepan with 3 to 4 inches of water and bring it to boil.

Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent.

Drain the liquid and run the noodles under cold water.

Heat a large stir fry pan with olive oil over medium-high heat.

Once the pan is hot, add the onions and let it cook for a minute.

Add the celery, garlic, ginger, and chili, and stir until the onions start to brown.

Add the Chinese broccoli and cook for 2 to 3 minutes before adding the carrots, pepper, and green onions.

Once the Chinese broccoli turns bright green, add the noodles and stir.

Mix the soy sauce, sugar, and sesame oil in a small bowl, and pour into the noodles and vegetables.

Cook for an additional 2 minutes.

Sprinkle sesame seeds on top, and serve immediately.