Sautéed Noodles with Summer Vegetables
325 reviewsChange a dish with just a spoonful of soy sauce!
Ingredients
Utensils
Stovetop, Pot (small), Colander, Frying pan
recipe
Step 1
In a pot of boiling water, cook the noodles according to package instructions. Once cooked through, drain them.
Step 2
Wash & slice the zucchini into half moons.
Step 3
Heat a drizzle of olive oil in a large pan. Add the pre-washed cherry tomatoes, zucchini & grated garlic.* Season with salt & pepper. Sauté for 5 min, on medium heat. *Check out our tips for this step
Step 4
After 5 minutes, add the drained noodles & soy sauce. Stir-fry for another 2 minutes.
Step 5
Serve the stir-fried veggie noodles topped with sesame seeds, if you have some. Enjoy !
Add a boost of protein like shrimp, chicken, or tofu !
- Hannah, Food Editor
Nutrition facts
Average estimated amount for one serving
| Energy | 377 cal. |
| Fat | 10 g |
| Carbohydrates | 62 g |
| Protein | 14 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Sautéed Noodles with Summer Vegetables" contains 377 Energy, 10 g of Fat, 62 g of Carbohydrates, 14 g of Protein, 8 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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