Vegetable Stir Fry Noodles Recipe
Absolutely easy and delicious. Great way to use all the available veggies in your fridge.
Servings 4 people
Calories 119kcal
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
This dish once cooked will keep for 2 days in the fridge (never stays that long as it finishes instantly).
You can replace fresh ginger with ginger powder or leave it out completely.
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.
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.