Stirfry vegetables and rice noodles

Name: Stirfry vegetables and rice noodles
Total time: 3000 s
Cuisine: American
Ingredients: 12 oz rice noodles; 3 tablespoons vegetable oil; 1 red bell pepper (or 1/2 red and 1/2 green), sliced; 1 cup broccoli, chopped; 4 oz shiitake or portabello mushroom, sliced; 1 tablespoon peeled and shredded fresh ginger; 2 tablespoons soy sauce; 2 tablespoons ketchup; 1 teaspoon cornstarch; 1 bag Stirfry vegetables; 1 Tablespoon Salt and pepper

Adrilibranch @cook_112307362

Stirfry vegetables and rice noodles

Adrilibranch @cook_112307362

Saved

Ingredients

50 min

12 ozrice noodles
3 tablespoonsvegetable oil
1red bell pepper (or 1/2 red and 1/2 green), sliced
1 cupbroccoli, chopped
4 ozshiitake or portabello mushroom, sliced
1 tablespoonpeeled and shredded fresh ginger
2 tablespoonssoy sauce
2 tablespoonsketchup
1 teaspooncornstarch
1 bagStirfry vegetables
1 TablespoonSalt and pepper

Saved

Steps

50 min

1

Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
2

In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat.
3

Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger and the bag the Stirfry to the skillet and stir-fry for another 2 minutes.
4

In a mixing bowl combine soy sauce, ketchup and cornstarch.
5

Add noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
6

Right before serving as season to taste with salt and pepper as desired. Grab a fork and enjoy!