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Spicy Szechuan Veggie Noodle Stir-Fry

Spicy Szechuan Veggie Noodle Stir-Fry

with Scallions

New!
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Szechuan food is like the culinary equivalent of ziplining—its signature aromatic spices are exhilarating and may even give you an adrenaline rush. Our chefs channeled that sensation into a veggie noodle stir-fry that’s tossed in a Szechuan-style sauce. Mellowed with peanut butter and sweet soy glaze, the sauce is plentiful enough to coat springy ramen noodles and a bounty of veggies, including mushrooms, broccoli, cauliflower, and carrot. We promise the flavors will take you to new heights.

Tags:VeggieSpicy
Allergens:SoyWheatPeanutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Button Mushrooms

6 ounce

Broccoli, Cauliflower and Carrot Blend

2 unit

Scallions

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

5 teaspoon

Rice Wine Vinegar

1.15 ounce

Peanut Butter

(ContainsPeanuts)

6 ounce

Ramen Noodles

(ContainsWheat)

Not included in your delivery

1.5 teaspoon

Sugar

4 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories580 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate87 g
Sugar30 g
Dietary Fiber7 g
Protein15 g
Cholesterol15 mg
Sodium2430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Whisk
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Cut broccoli, cauliflower, and carrot blend into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

2

• In a small bowl, whisk together sweet soy glaze, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, and ¼ cup water until smooth. (For 4 servings, use all the Szechuan paste, vinegar, and peanut butter, 3 tsp sugar, and 1⁄3 cup water.)

3

• Once water is boiling, add ¾ of the noodles to pot (we sent more; save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water for at least 30 seconds. Toss with a drizzle of oil. (This stops cooking and helps prevent sticky noodles!)

4

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until slightly softened, 2-4 minutes. • Add broccoli, cauliflower, and carrot blend and 2 tsp water (4 tsp for 4 servings); cover immediately and let steam for 3 minutes. • Uncover and add a large drizzle of oil. Cook, stirring occasionally, until veggies are tender and lightly browned, 3-5 minutes more. • Add scallion whites and cook until fragrant, 30 seconds.

5

• Reduce heat to medium. Add sauce to pan with veggies; cook, stirring, until thickened and slightly reduced, 1-2 minutes. • Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings). Toss until noodles are warmed through and thoroughly combined, 1-2 minutes. (TIP: If needed, stir in water a splash at a time until noodles are coated in sauce.) Season with salt and pepper if desired.

6

• Divide stir-fry between bowls. Garnish with scallion greens and serve.