Simply Scratch · by Laurie McNamara★ 4.5 (2)
Chinese Vegetable Noodle Stir-Fry
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 20%
CARBS 53G70% OF CAL
6G FIBER0G ADDED0G INTRINSIC34G OTHER13G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stir-fried noodle dish with carrots, mushrooms, bok choy, and bean sprouts tossed in savory sauce. Can be served alone or alongside protein.
mainchinesestir fry🍲 stockpot🍜 wokdairy freevegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 ounces thin egg noodles
- 1 tablespoon extra light olive oil (or other light flavorless oil)
- 1 bunch green onions (trimmed and cut into fourths)
- 1 carrot (julienned)
- 1 cup horizontally sliced yellow onion
- 1 cup sliced white button mushrooms
- 3 baby bok choy (chopped, rinsed and dried)
- 1/2 cup bean sprouts (rinsed and drained)
- 1/2 cup homemade stir-fry sauce (or sauce of your choosing)
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 20%
CARBS 53G70% OF CAL
6G FIBER0G ADDED0G INTRINSIC34G OTHER13G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 307mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 624mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.