Quick Weeknight Noodles Recipe

When it comes to cooking dinner during the week, I want something time-efficient and full of veggies. This quick weeknight noodle recipe is actually about the sauce. If you’re not craving noodles, this sauce is so versatile it can be used as a tofu marinade or veggie stir fry.

Read on for the full instructions on how to make this quick weeknight noodle recipe.

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Quick Weeknight Noodles

• 1 packet of rice noodles (4 servings)

• 1/2 large onion, diced

• 1/2 inch ginger, minced

• 3 cloves garlic, minced

• 1 cup mushrooms, sliced

• 3 cups napa cabbage, roughly chopped

• 2 green onions, sliced

Sauce

• 1 tablespoon rice vinegar

• 1 tablespoon dark soy sauce

• 3 tablespoons light soy sauce

• 3 tablespoons oyster sauce

Directions

1. Boil a big pot of water. Once it starts boiling, put the noodles in. Check your noodle package to see how long to boil for - it’ll mainly depend on the thickness of the noodle. I’m using a flat medium-ish wide noodle and it took about 5 minutes.

2. While the noodles are cooking, mix the sauce ingredients in a small bowl

3. Drain noodles and rinse with cold water

4. Saute onion, ginger, and garlic until the onions are translucent

5. Add mushrooms and cook until liquid dissipates

6. Add napa cabbage and cook until soft, but not too soft. I like having a little crunch

7. Turn the heat off.

8. Add the noodles and mix in the sauce

9. Top with green onions

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