June 30, 2026
URL: https://www.birdseye.com/recipes/dinner/vegetable-stir-fry-noodles-10756
- Prep time 15 minutes
- Total time 20 minutes
- Servings 4
Ingredients
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1-1/3 cups vegetable broth
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1/4 cup reduced sodium soy sauce
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3 tablespoons honey
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1 tablespoon natural rice vinegar
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1 tablespoon cornstarch
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1/4 teaspoon crushed red pepper flakes
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1 bag (10.8 oz each) Birds Eye® Steamfresh Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts
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1 tablespoon toasted sesame oil
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1 tablespoon grated fresh ginger or ginger paste
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1 tablespoon garlic or garlic paste
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14- ounces pre-cooked stir-fry noodles, such as Hokkien or Udon
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chopped cashews and sliced green onion, optional
Nutrition Information
465 calories, 97g carbs
Directions
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Step one
In small bowl mix together the vegetable broth, low-sodium soy sauce, rice vinegar, honey, cornstarch, and red pepper flakes. Set aside.
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Step two
Microwave vegetable blend according to package directions.
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Step three
Heat large non-stick skillet over medium-high heat. Add sesame oil and when it shimmers, add the ginger and garlic. Stir together for about 30 seconds until fragrant. Immediately add the sauce mixture. Continue cooking and stirring over medium-high heat until sauce begins to thicken.
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Step four
Carefully add the pre cooked noodles. Continue cooking this mixture and stirring to gently separate noodles for another 4 to 6 minutes. Stir in cooked vegetables. Garnish with cashews and green onion, if desired, and serve.