No prep stir-fry vegetable noodles is a super economic and healthy version of Chinese take-out. Better yet, you can add some components on the side for your guests. Then, everybody has their own version of Asian vegetables noodle stir-fry. Double the recipe, dinner is still ready in 30 minutes to feed 8 people or more. Amazing, huh?
Prep Time: ZERO Cook Time: 25-30 Minutes Serving: 4-6
You and I know that Chinese take-out is way cheaper than anywhere else. But this recipe is even better. The money you spend on one serving in the Chinese joint makes 4-6 servings at home.
You can either use spaghetti or linguine. Why use linguine? It reminds me of a different kind of Chinese noodles in China which is commonly used as "lo mein" (the authentic one, not the kind in American Chinese restaurants)
Using frozen vegetables save tons of time in the cutting process. But if you prefer fresh vegetables, please feel free to do so.
In this recipe, I added a Japanese ingredient, imitation crab meat. Wait till you see it....This easy family meal can be Chinese, Asian fusion or Japanese theme. The whole dinner will be very interesting and have a lot of fun.
I have scrambled eggs and imitation crab meat on the side for my guests. In fact, you can replace or add the following as the sides for this no-prep stir-fry vegetable noodles as well:
1) Sriracha Hot Sauce
2) Crushed peanuts or cashews
3) Sesame seeds
4) Chinese pickles (cut into matchsticks)
If you come up more ideas of the side options, please share with me and the community.
1 pound spaghetti or linguine
2 pounds frozen stir-fry vegetables (unthawed)
4-6 scallion (diced)
1 (8 oz) Japanese Imitation crab meat (optional)
3-4 eggs (beaten and optional)
Pot of water
3 teaspoons + 3 tablespoons Canola Oil (divided)
1 teaspoon Superior Light Soy Sauce
1 tablespoon Superior Dark Soy Sauce
2 teaspoons Salt (divided)
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