Korean Rice Noodle Stirfry

with Julienne Vegetables and Edamame

25 min

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Contains: Soy, Sesame

May Contain: Mustard, Sulphites, Wheat, Gluten, Milk, Egg, Tree Nuts, Peanuts, Fish, Shellfish

What We'll Send

Vermicelli Rice Noodles
GF Soy Sauce
Zucchini Julienne
Shiitake Mushrooms
Green Onion
Raw Sugar Pack
Edamame
Sesame Seeds
Garlic
Onion Sliced
Red Bell Pepper
Carrot Julienne
Sesame Oil
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains soy and sesame.

Nutrition
Calories 618
Fat 23g
Protein 21g
Carbohydrates 87g

What You'll Need

Cooking Directions

1

Boil Water

Bring 2 ½ litres (5 litres for 4 servings) salted water to a boil in a large pot.

2

Marinate Vegetables

Wash shiitake mushrooms, bell pepper, and green onions. Remove stems from mushrooms and slice into ¼ inch strips. Place mushrooms in a medium bowl with half of the following: soy sauce, sesame oil, garlic, and raw sugar. Add ¼ tsp. (½ tsp. for 4 servings) black pepper. Toss to coat mushrooms in marinade.

3

Prepare Vegetables 

Cut bell pepper in half and remove stem and seeds. Cut bell pepper into ¼ inch slices. Thinly slice green onions. Rinse edamame in a fine mesh sieve and set aside in a small bowl. 

4

Cook Noodles 

When water from Step 1 is boiling, add rice noodles. Cook noodles for 4-5 minutes, until tender and chewy. Once noodles are done, drain in a fine mesh sieve and rinse under cold water to chill. Set aside for Step 5.  

5

Cook Vegetables

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large wide saucepan over medium-high. Once hot, add marinated mushrooms and onions. Cook for 2-3 minutes, until onions are soft and golden. Add bell pepper and carrot. Stir to combine vegetables. Cook for 2-3 minutes, until tender but still crunchy. Add zucchini and edamame. Cook for 2-3 minutes.

6

Assemble Noodles 

Stir noodles into saucepan and turn heat to low. Add remaining sesame oil, soy sauce, garlic, and sugar. Stir everything together. Cook for 2-3 minutes, or until noodles are heated and sauce thickens. 

7

Serve

Use tongs to transfer stir-fry noodles to serving bowls. Top with sesame seeds and green onions. Enjoy!

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