Description
This recipe is for a kid-friendly veggie stir-fry noodles dish, perfect for busy parents looking for an easy, nutritious, and appealing meal for their children.
Ingredients
Scale
- 8 ounces thin spaghetti or ramen noodles
- 1 tablespoon sesame oil
- 1 cup chopped broccoli florets
- 1 cup sliced carrots
- 1/2 cup frozen peas
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger (optional)
- 1/4 cup water or vegetable broth
- 1 tablespoon cornstarch
Instructions
- Cook the noodles according to package directions. Drain and set aside.
- While the noodles cook, heat the sesame oil in a large skillet or wok over medium heat.
- Add the broccoli and carrots to the skillet. Stir-fry for 3-5 minutes, until tender-crisp.
- Stir in the frozen peas and cook for another 1-2 minutes.
- In a small bowl, whisk together the soy sauce, honey, ginger (if using), water or vegetable broth, and cornstarch.
- Pour the sauce over the vegetables in the skillet. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Add the cooked noodles to the skillet with the vegetables and sauce. Toss to coat everything evenly.
- Serve warm.
Notes
- You can customize the vegetables based on what your kids like. Bell peppers, snap peas, or corn are great additions.
- For extra protein, add cooked chicken, tofu, or scrambled egg to the stir-fry.
- If your child is sensitive to ginger, you can omit it.
- This dish is great for meal prepping. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg