Japanese Noodle Stir Fry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 251.5
  • Total Fat: 6.7 g
  • Cholesterol: 0.1 mg
  • Sodium: 346.2 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.7 g

View full nutritional breakdown of Japanese Noodle Stir Fry calories by ingredient
Submitted by:

Number of Servings: 5


    1 large yellow pepper, sliced
    2 large leeks, sliced thin (white parts only)
    1 large vidalia onion, sliced thin
    4c.mushrooms, sliced thin
    1 cup snow or sugar snap peas
    2 heads baby bok choy, chopped or shredded
    2 heaping tsp. minced garlic
    2 heaping tsp. minced fresh ginger
    2 tsp. sriracha Thai chili sauce
    6 oz. Hakubuku Japanese somen noodles, no salt added, organic
    Chopped fresh scallions to garnish

    for sauce:
    2 cups warm water
    3 tsp. hoisin sauce
    2 Tbsp. low sodium soy sauce
    2 Tbsp. cornstarch


Chop/slice all vegetables and set aside. Mix sauce ingredients and set aside. Preheat a large, deep skillet or wok and season with cooking spray. Add all vegetables and stir fry, stirring often. Meanwhile bring 8 cups water to a boil, add somen noodles and boil for 2 minutes then drain and set aside. When vegetables are about halfway done add sauce mixture and stir, on medium high heat, until sauce begins to thicken. Add noodles to vegetable/sauce mixture and stir to coat and distribute noodles. Cook all for additional 5 minutes, stirring frequently. Serve promptly with chopped fresh scallions as a garnish.

Serving Size: makes 5 servings

TAGS:  Vegetarian Meals |

Rate This Recipe