Gingery Snow Pea Noodle Stir-Fry
plus Carrots, Zucchini & Crispy Fried Onions
Noodle stir-fries are the ultimate one-bowl vegetarian comfort food! You'll toss tender, chewy noodles with snow peas, zucchini, and carrots in an umami-rich mix of soy sauce, sweet chili sauce, and fresh ginger, along with a splash of tangy rice wine vinegar. Finish with crispy fried onions and scallion greens for even more flavor and crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
1 unit
Zucchini
2 unit
Scallions
4 ounce
Snow Peas
1 thumb
Ginger
4.5 ounce
Lo Mein Noodles
(Contains Wheat)
1 teaspoon
Garlic Powder
1 ounce
Sweet Thai Chili Sauce
½ ounce
Vidalia Onion Paste
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of plain water to a boil. • Trim, peel, and halve carrots lengthwise; slice on a diagonal into 1⁄4-inch slices. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Trim and halve zucchini lengthwise; slice on a diagonal into 1⁄4-inch slices. Trim and remove strings from snow peas.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Reserve 1⁄2 cup noodle cooking water, then drain and set aside.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add carrots, scallion whites, and ginger; cook, stirring occasionally, until just starting to soften, 1-2 minutes. • Increase heat to high. Add zucchini and snow peas to pan. Season with salt and pepper. Continue to cook, stirring occasionally, until veggies are tender, 3-5 minutes.
• Meanwhile, in a small bowl, combine chili sauce, onion paste, half the vinegar, half the soy sauce, and 1⁄4 cup water (all the vinegar and 1/3 cup water for 4 servings).
• Stir garlic powder into pan with veggies. Add drained noodles, chili-soy sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, tossing, until butter has melted and everything is coated and saucy, 30-60 seconds. TIP: If needed, add reserved noodle cooking water a splash at a time until everything is thoroughly coated in sauce. Taste and season with additional soy sauce, if desired.
• Divide stir-fry between shallow bowls; top with crispy fried onions and scallion greens. Serve.