Gingery Snow Pea Noodle Stir-Fry
plus Carrots, Zucchini & Crispy Fried Onions
- Wheat
- Soy
- Milk
Noodle stir-fries are the ultimate one-bowl vegetarian comfort food! You'll toss tender, chewy noodles with snow peas, zucchini, and carrots in an umami-rich mix of soy sauce, sweet chili sauce, and fresh ginger, along with a splash of tangy rice wine vinegar. Finish with crispy fried onions and scallion greens for even more flavor and crunch.
Ingredients
9 ounce
Carrots
1 unit
Zucchini
2 unit
Scallions
4 ounce
Snow Peas
1 thumb
Ginger
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 ounce
Sweet Thai Chili Sauce
½ ounce
Vidalia Onion Paste
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of water to a boil. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut on a diagonal into 1⁄4-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Trim and halve zucchini lengthwise; cut on a diagonal into 1⁄4-inch- thick half-moons. Trim and remove strings from snow peas.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Reserve 1⁄2 cup noodle cooking water, then drain and set aside.
• While noodles cook, heat a drizzle of oil in a large pan over medium-high heat. Add carrots, scallion whites, and ginger; cook, stirring occasionally, until just starting to soften, 1-2 minutes. • Increase heat to high. Add zucchini and snow peas to pan. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender, 3-5 minutes more.
• Meanwhile, in a small bowl, combine chili sauce, onion paste, half the vinegar, half the soy sauce, and 1⁄4 cup water (use all the vinegar and 1/3 cup water for 4 servings).
• Stir garlic powder into pan with veggies. Add drained noodles, chili-soy sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, tossing, until butter has melted and everything is coated and saucy, 30-60 seconds. TIP: If needed, add reserved noodle cooking water a splash at a time until everything is thoroughly coated in sauce. • Taste and season with remaining soy sauce if desired.
• Divide stir-fry between shallow bowls; top with crispy fried onions and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the gingery, sweet-and-spicy taste; some found it a bit bland and added extra seasoning 🌶️.
- Ease of prep: Quick and easy to make, though some noted veggie prep took longer than expected.
- Suggestions: Consider adding protein like tofu or chicken; try sesame oil or peanuts for extra flavor.
- Portions: Generous servings; many had leftovers for lunch the next day.
- Veggies: Customers appreciated the variety and amount of fresh vegetables included.
Reviews from our home cooks
Sooooo yummy! One of our favorite meals. The veggies and the fresh ginger was refreshing. We did add our own fresh garlic too because we like fresh garlic (even though there was garlic powder). The sauce was delicious and perfectly spiced. We didn't add the butter and are frustrated with how much butter each recipe tells you to add. It didn't need it! We ate this one up so fast we will definitely buy it again.
Love the variety of textures! The ginger is wonderful mixed with the assorted vegetables. The sauce was good as well.
The flavors in the sauce complimented the ginger and veggies so well. The meal was almost too much to eat but tasted delicious!
THIS IS THE BEST STIR FRY--the vegetables are ideal for a stirfry and the sauce ingredients are perfect! thanks for making one without red pepper that is so family friendly!
I was skeptical that this would taste like take out lo mein but it was super close as it had a smoky flavor to it. That's hard to achieve. Great recipe!
As always, it takes longer to make than the directions suggest. Especially the prep time. But this is a great recipe!
I loved the taste of the ginger, although it was a lot of work to prepare it.
I added extra ginger since I really love ginger, but I also added sesame oil, which made an already five-star recipe even better for my taste buds
Finally a Ramen dish with sufficient vegetables! I usually have to add extra but this time the snow peas, zucchini and carrots were sufficient. Not much flavor to the dish however.
I liked having a variety of veggies, but wasn't so wild about the ginger in the sauce... for my taste it kind of competed with the sweet thai chili sauce. It was okay but I don't know that I will order it that often.
