Here is an absolutely simple and easy recipe to try out for the weekend to use up all the vegetables you have in your fridge. Here is my Simple Vegetable Stir Fry Noodles recipe. An amazing vegan dish, that can be gluten-free with the right choice of noodles. Enjoy!
Ingredients
The purpose of this recipe is to cook an easy peasy recipe and use all the veggies that have been waiting for this moment and looking hopelessly at you every time you open the fridge. So here is my list of vegetables and how I prepared them:
- Onions sliced them.
- Garlic, minced.
- A carrot, peeled and thin-sliced using a peeler.
- Button mushrooms rinsed and used as a whole.
- Frozen peas.
- Frozen sweet corn.
- Colorful peppers de-seeded and chopped.
Below is a list of vegetables that would have been great additions if I had them:
- Broccoli
- Edamame seeds
- Bean sprouts
- Zucchini
- Eggplant
- Celery
This is a vegetable stir fry, so I did not consider adding any meat or meat-looking products. Mushrooms have enough nutritions to cover for meat anyway.
To keep things simple, as promised, I did not add any nuts or legumes. If you choose to, it will be totally fine.
How to cook Vegetable Stir Fry Noodles
Start with the vegetable stir fry:
- Use a wok, a large skillet or a heavy bottom pot. Heat it slightly and then add the olive oil and sesame oil. Once the oil is heated too toss in the sliced onions. Cook until almost caramelized.
- Add salt, red pepper flakes, Chinese five spices, cumin and black pepper.
- Then add the garlic and the button mushrooms. You cannot over-cook mushrooms so it is better to add them first. They will leave out some of their juice and you will not need to add water.
- Then add the remaining vegetables. Mix often.
- If you choose to prepare the carrots very thin cut like me, add them at the very last moment or else they will be cooked too much and lose their shape.
- Then the vegetables start changing color. Add the soy sauce and sprinkle with sesame seeds.
- Taste and adjust spices and remove the stir fry from heat.
Noodles
Start with bringing the water to a full boil when the vegetable stir-fry is almost ready. When the water comes to a boil add the salt.
For this recipe I used quick-cooking noodles, but any other noodles you have or want to use will be perfectly fine. Cook according to the package, just make sure you do not overcook and have them al-dente. Stir tenderly until noodles are loosened. Keep in mind that noodles generally cook very quickly.
As soon as they are ready, drain and immediately mix with the stir fry vegetables. Mix well until well noodles are well coated with the juices and blended with the vegetables.
Serve while still warm and enjoy this colorful and one-pot filling meal.
If you liked this recipe you might want to make Chinese Sweet and Sour Chicken next time you are craving some Chinese food.
Vegetable Stir Fry Noodles Recipe
Ingredients
Noodles
- 500 grams noodles
- 1 teaspoon salt
- boiling water
Vegetable Stir Fry
- 200 grams button mushrooms
- 1 onion
- 2 garlic cloves
- 1 teaspoon fresh ginger
- 1 carrot
- 1 pepper
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 teaspoon Chinese 5 spice
- 1 pinch cumin
- ¼ teaspoon black pepper
- 1 teaspoon sesame seeds
- 1 tablespoon soy sauce
Instructions
Vegetable Stir Fry
- Start with the preparing the vegetable stir fry.
- Use a wok, a large skillet or a heavy bottom pot.
- Heat it slightly. Then add the olive oil and the sesame oil and heat it too.
- Then add the sliced onions and saute until almost caramelised.
- Then add the chopped garlic and grated ginger. Saute for an additional minute.
- Add the salt, black pepper, red pepper flakes, cumin and the Chinese 5 spice.
- Then start adding the vegetables one by one, stirring in between.
- Add the button mushrooms first. No need to cut or chop them.
- Add the de-seeded and chopped peppers, frozen peas and sweet corn.
- Finally, add the thin-sliced carrots.
- Drizzle with soy sauce and sprinkle with sesame seeds.
- Mix and remove from heat.
Noodles
- Bring the water to full boil. Add salt. Mix to dissolve.
- Gently drop in the noodles.
- Stir gently to loosen the noodles.
- Cook to al-dente. Drain and mix with the vegetable stir-fry until well coated with sauce and mixed with the vegetables.
Notes
You can add more or less vegetables and add different vegetables as explained in the blog post. The calories are an estimate. This recipe is vegan and can be gluten-free with a gluten-free noodle.
Interested in more recipes? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.