Spicy Szechuan Veggie Noodle Stir-Fry
with Scallions
Spicy Szechuan Veggie Noodle Stir-Fry
A fiery noodle stir-fry packed with bold Szechuan heat and crisp veggies, finished with fresh scallions for a bright, savory bite.
Ingredients
For 2 servings
- 6 ounce Broccoli, Cauliflower, and Carrot Blend
- 4 ounce Button Mushrooms
- 1.15 ounce Peanut Butter
- 6 ounce Ramen Noodles
- 5 teaspoon Rice Wine Vinegar
- 2 unit Scallions
- 4 tablespoon Sweet Soy Glaze
- 2 tablespoon Szechuan Paste
Additional Ingredients
- 1 tablespoon Butter
- 4 teaspoon Cooking Oil
- Pepper
- Salt
- 1.5 teaspoon Sugar
Asian
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories580
Protein15g
Carbs87g
Fat20g
Tags:
VeggieFiber SmartSpicy
⚠️Allergens:
🥛Milk🥜Peanuts🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For a peanut-free version, use sunflower seed butter or tahini in place of the nutty component. To avoid dairy, pick a vegan sweet glaze if needed; for gluten-free needs, use gluten-free noodles and a tamari-based sauce.
What to serve with it
Serve with a crisp cucumber salad or steamed greens to cool the heat and add freshness. A simple bowl of miso soup or extra lime wedges also works well to round out the spicy noodles.
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