Mark Bittman’s Veggie Fried Noodles

Mark Bittman's Veggie Fried noodles 5027

Secret Recipe Club reveal day is here!! This month I was assigned Tea and Scones, which is a baking blog that certainly lives up to its name. Many, many beautiful and drool-worthy scones recipes featured. And given my love of scones, you’d think I would have picked one to make, right?

Mark Bittman's veggie fried noodles 4998

Well, I strongly considered it, believe me. Very, very tempted. But, I have been striving to eat much healthier the past few months, so when I also ran across this Mark Bittman recipe, which is incredibly healthy yet uber-delicious, well, I was sold.

Mark Bittman's Veggie fried noodles 5015

Once I reach my goal weight, I’m coming back to make one of your scones! I’m a huge fan of Mark Bittman, too, so I was very excited to see this recipe. I love that we’re using soba noodles instead of rice – nice creative twist there – and that this recipe fit perfectly with my current eating habits. And the dish was truly wonderful. It didn’t feel like a “healthy” dish, if that makes sense, it was just some good, clean eating. Very filling and satisfying, and one I would definitely make again.

Mark Bittman's Veggie Fried Noodles 5020

Definitely check out Tea and Scones, y’all! Enjoy!

{One Year Ago: Caramel Apple Layer Cake, Philly Strip Steaks with Provolone Sauce and Caramelized Onions}

Source: Tea and Scones

8 ounces buckwheat (soba) noodles
1 tablespoon sesame oil
2 tablespoons canola oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup chopped green onions
2 large carrots chopped
3 celery stalks, chopped
2 cups snow peas, or sugar snap peas, cut into halves or thirds crosswise
1/4 cup chicken stock or water (more if you need it, I didn’t.)
2 tablespoons soy sauce
1 egg, beaten
black pepper
1/4 cups chopped peanuts for garnish

Bring a large pot of water to a boil and salt it. Cook the noodles according to package directions, but make sure they don’t get mushy. Drain the noodles and rinse under cold water. Toss them with sesame oil to prevent sticking.
While the noodles are cooking, heat the canola oil in a large, deep skillet or a wok over medium-high heat. Add garlic, ginger, and scallions. Cook for about 15 seconds.
Add the carrots, celery, snow peas, and stock or water and turn the heat to high. Cook, stirring frequently, until the vegetables are tender, about 5-10 minutes. If the mixture gets too dry, add more liquid a tablespoon at a time.
Stir in soy sauce and beaten egg(s) and let the egg lightly scramble in the pan. Add the noodles, sprinkle with pepper, and toss well. Taste and adjust the seasoning. Garnish with the peanuts and serve.

12 responses to “Mark Bittman’s Veggie Fried Noodles

  1. This is so my kind of dinner. Quick, easy, and light! Yum!

  2. It has been far too long since I made a veggie stir-fry. Love this with the noodles – yum!

  3. Good on you for opting for the healthy option! I totally would have succumbed to those scones…but this looks gorgeous, so then again, maybe not! Yum!

  4. You can’t go wrong with a Mark Bittman recipe! Your noodles look terrific!

  5. I could sooooo eat these for breakfast right now!

    • Texan New Yorker

      I wish I had thought of that!! That would have been so amazing. They were still great leftover for lunch though. 🙂

  6. So glad you enjoyed this one. I love Bittman’s recipes and use his recipes a lot. So good. Come back for a scone any time!!

    • Texan New Yorker

      Thanks Margaret! And thank you for posting this delicious recipe, we really enjoyed it. I will definitely be back for a scone in a few months! 🙂

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