Five Happiness Stir-Fried Noodles

This colorful stir-fry is packed with nutrient-dense vegetables like bean sprouts and mushrooms, offering a satisfying, high-fiber meal with minimal added fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 10 cups water
• 1 pound egg noodles · 1575 kcal in the whole recipe
• 1 tablespoon olive oil, divided · 114 kcal in the whole recipe
• 3 cups bean sprouts · 81 kcal in the whole recipe
• 1 cup julienned bamboo shoots · 100 kcal in the whole recipe
• 1/2 cup shredded carrots · 33 kcal in the whole recipe
• 2 dried shiitake mushrooms, soaked, stems removed, and julienned · 4 kcal in the whole recipe
• 2 green onions, sliced · 1 kcal in the whole recipe
• 1/2 teaspoon salt
• 1 teaspoon sugar · 14 kcal in the whole recipe
• 1 tablespoon reduced-sodium soy sauce · 8 kcal in the whole recipe

Method

1. Bring water to a boil in a large pot. Cook the egg noodles for 5 to 7 minutes until al dente, then drain and set aside.

   

2. Heat a non-stick wok or large pan over high heat. Add half of the olive oil, swirl to coat, and pan-fry the noodles for 7 to 10 minutes until golden, then remove them from the pan.

   

3. Add the remaining olive oil to the wok. Toss in the bean sprouts, bamboo shoots, carrots, soaked shiitake mushrooms, and green onions, and stir-fry for 5 to 7 minutes until just tender.

   

4. Return the noodles to the wok. Add the salt, sugar, and soy sauce, tossing everything together over high heat until well combined and hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.