Name: Vegetable Stir Fry with Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 onions; 2 sticks celery; 3 carrots; 1 red pepper; 1 yellow pepper; 2 handfuls green beans or snow peas; 1 tbsp sunflower oil; 2 handfuls beansprouts; 2 tbsp lemon juice; 1.5 tsp sugar; ½ cup water, divided, 1/4 and 1/4 cup; 6 tbsp soy sauce, preferably low-sodium; ¼ tsp sesame oil; 2 tbsp sweet chilli sauce, optional; 1/4 tsp white pepper; 1/2 -1 tsp tabasco or hot sauce; 1/2 inch grated ginger; 2 crushed cloves garlic; 1/2 tbsp cornstarch; scallions for topping, Chopped or thinly sliced; 200 g noodles of choice

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Nothing ticks my comfort food box like an easy Asian vegetable stir fry with noodles. Tender vegetables and al-dente Indo-Chinese inspired noodles covered with just the right amount of thick tasty tangy sauce…I’m getting hungry just thinking about it!

Top down view of a large pan with noodles and vegetables

A super-satisfying and vegan easy weeknight dinner dish.

The best thing about this easy Asian vegetable stir fry is that you can add practically any combo of vegetables to it. With this recipe, I was trying to recreate some really good restaurant noodles I had ages ago, so I chose the same vegetables as I had that day.

Broccoli, water chestnuts, sliced chilis, and baby corn would also be awesome in this, with some tofu and/or edamame thrown in…you do you sugar and use whichever vegetables you wish. It’s all about the sauce!

I used regular wheat noodles in this recipe but you can use whichever type you prefer. I do advise using thinner noodles, even though I love me some udon noodles, as thicker ones will overwhelm the thinly sliced vegetables.

Having said that, I guess you could always chop the veggies into bigger chunks and udon away…

Everything moves quite quickly in this recipe and dinner should be on the table in less than thirty minutes, depending on your chopping skills.

Noodles normally taste awesome the day after, but this is one recipe I don’t recommend leaving in the fridge, as without the large amounts of oil common to most noodle recipes, the noodles will absorb most of the sauce and you’ll end up with a congealed noodle-cake.

I don’t love very oily noodles, a staple of most Chinese restaurants in Spain, unfortunately. But if you’d like to batch cook the noodles or make enough for lunch the next day, then up the oil count to your taste (I’ll pass!).

For an even quicker noodle fix, try my ten-minute sesame garlic ramen noodles.

Makes two large main servings (or two regular-sized portions and two kiddy-sized portions) and should be served piping hot and sizzling with chopped scallions scattered over

Yield: 2 large servings

Vegetable Stir Fry with Noodles

Ditch the expensive unhealthy takeaway! These tangy stir-fried noodles are easy to make and come together in under half an hour.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 onions
2 sticks celery
3 carrots
1 red pepper
1 yellow pepper
2 handfuls green beans or snow peas
1 tbsp sunflower oil
2 handfuls beansprouts
2 tbsp lemon juice
1.5 tsp sugar
½ cup water, divided, 1/4 and 1/4 cup
6 tbsp soy sauce, preferably low-sodium
¼ tsp sesame oil
2 tbsp sweet chilli sauce, optional
1/4 tsp white pepper
1/2 -1 tsp tabasco or hot sauce
1/2 inch grated ginger
2 crushed cloves garlic
1/2 tbsp cornstarch
scallions for topping, Chopped or thinly sliced
200 g noodles of choice

Instructions

Peel the onion and slice in half through the two root ends, then slice finely from root to root to produce long thin strips of onion. Slice the celery into half moons, the carrots on the slant, and the peppers into thin strips (I then like to cut the pepper strips into three equal lengths). Chop the asparagus and green beans into similar lengths to the pepper strips. If using snow peas, leave whole.
Heat the oil on a high heat in a wok or a large non-stick frying pan. When the oil is sizzling hot, add in the onions, celery, carrots, peppers and green beans/snow peas. Stir-fry for five minutes.
While the vegetables are cooking, put some water on to boil for the noodles. Mix up the lemon juice and sugar and 1/4 cup of the water, and zap in the microwave in 30 second increments, until the sugar dissolves upon stirring. Then add in the soy sauce, sesame oil, sweet chili sauce (if using), white pepper, Tabasco or Sriracha, ginger and garlic.
Add the beansprouts to the vegetables and mix well. Mix the remaining 1/4 cup water into the cornstarch a little at a time (to avoid clumping) until completely combined, then add the cornstarch mixture to the soy mixture from the previous step.
After the beansprouts have been cooking for two minutes, add in the sauce and turn up the heat. Cook for at least three minutes, stirring often until the sauce has thickened and the cornflour taste has cooked out.
Cook the noodles according to the package instructions, rinse and add into the stir-fried vegetables and sauce, mixing well to make sure the noodles are well-coated. Serve immediately topped with chopped scallions.

Notes

Check the vegetables are done to your liking before adding in the sauce. The carrots take the longest to cook so you can normally judge the rest of the vegetables by testing them. Personally I like the carrots to have some bite, but if you prefer your vegetables more cooked, continue to cook for up to five minutes before adding the sauce.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 479Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 2826mgCarbohydrates 85gFiber 12gSugar 27gProtein 18g