Veges and Noodles in Hoisin Sauce
Quick Veggie Stir-Fry: Fresh, Simple, and Satisfying
OMGosh—sometimes all you need is a plate full of fresh, crisp vegetables to hit the spot. This recipe is the perfect answer to that craving, and it comes together so quickly you’ll wonder why you don’t make it all the time!
It’s as simple as this: a quick stir-fry of your favorite fresh veggies, some boiled and drained noodles, all tossed together with a generous coating of hoisin sauce. That’s it—dinner is ready in no time!
It’s fresh, flavorful, and incredibly satisfying, making it the perfect go-to for busy weeknights when you want something wholesome but easy. Give it a try, and you’ll see just how delicious “quick and simple” can be. ❤️🥢🥬✨
Veges and Noodles in Hoisin Sauce
Special Note: Be careful not to overcook the veges. If you have to err, I’d recommend less cooking for more crispy vegetables rather than overcooked smelly mushy vegetables.
Ingredients:
4c thick;y sliced mushrooms
4c cut up broccoli
1 bunch green onions
1/3c hoisin sauce
1 pkg Chinese noodles
Instructions:
Prepare veges and get water for noodles on to boil.
Add 1 tbsp olive oil to a wok and heat up. Add mushrooms and quickly stir fry until just beginning to brown (but not yet completely shrunken) about 5 min.
Add broccoli and quickly stir fey, about 5 min.
Add green onions and quickly stir fry, about 5 min.
Add hoisin sauce and toss to combine.
Note: Times all depend on size of veges and temperature of pan. Remember, veges a little crispy is much better than mushy.
Add noodles to boiling water and boil until done. These noodles take 1 - 2 minutes.
Remove from heat and drain in a strainer.
Add to a large serving bowl and top with veges in hoisin sauce.
Leftovers: This is awesome the next day, reheated in a non-stick pan with a little water for steaming.
