Szechuan Noodle Toss
Stir-fried noodles with sesame oil, soy sauce, and chili heat, tossed with vegetables and optional protein. Noodles are coated in a spiced sauce and served warm.
Ingredients
Method
Cook noodles according to package directions, drain, and set aside. If using a protein, prepare and cook it separately (pan-fry tempeh cubes, poach shrimp, or crumble cooked ground meat).
Whisk together soy sauce, rice vinegar, minced garlic, minced ginger, and red pepper flakes in a small bowl.
Heat 2 tbsp sesame oil in a wok or large skillet over medium-high heat.
Add cooked noodles to the hot wok and toss for 1 minute until heated through.
Pour sauce over noodles and toss continuously for 2–3 minutes until evenly coated and fragrant.
Add cooked protein and any swappable vegetables (cucumber, cabbage, or others); toss until combined and warm.
Drizzle remaining 1 tbsp sesame oil over the noodles and toss once more.
Divide into bowls and garnish with sesame seeds, sliced green onion, and additional raw vegetables or herbs as desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →