Blackstone Stir Fry Veggie Noodles
Blackstone Stir Fry Veggie Noodles is a quick, easy, and healthy vegetarian/ meatless recipe for the griddle or flat top grill!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
Stir Fry Sauce
- 1 14 ounce can vegetable broth
- 1/2 cup soy sauce
- 3 to 4 tablespoons brown sugar (depending how sweet you prefer)
- 3 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons cornstarch
- 5 to 6 cloves garlic minced
- 1 tablespoon grated ginger or ginger paste
Blackstone Stir Fry Veggie Noodles
- 8 to 10 ounces rice noodles
- cooking oil of choice
- 2 carrots grated or cut into matchstick pieces
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 8 ounces sugar snap peas
- 8 ounces sliced mushrooms
- kosher salt, pepper
- 2 to 3 tablespoons sriracha (optional)
- stir fry sauce (recipe above or 16 ounce bottle of store bought stir fry sauce)
- Optional toppings: sliced green onions, chopped peanuts, lime wedges
Instructions
Stir Fry Sauce
- Put all ingredients in a bowl and whisk until combined. Whisk again right before adding it to the dish.
Blackstone Stir Fry Veggie Noodles
- Boil the rice noodles according to the package directions. Drain and rinse well with cold water.
- Prepare the rest of the ingredients and place everything on a tray to carry out to the griddle. Preheat the griddle to medium/ medium high heat.
- Add some cooking oil to the griddle along with the carrots, onion, red pepper, sugar snap peas, mushrooms, kosher salt, and pepper. Cook 7 to 8 minutes, flipping and mixing with hibachi spatulas.
- Add the cooked noodles, sriracha (if using), and half of the stir fry sauce. Cook 3 to 4 more minutes, adding a little more of the stir fry sauce at a time, mixing together with hibachi spatulas.Note: The stir fry sauce will be very thin at first, but will quickly thicken as it hits the heat from the griddle.
- Serve with green onions, chopped peanuts, and lime wedges if desired.