Vegetable Stir Fry Noodles
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Whip up a quick and flavorful meal with my Vegetable Stir Fry Noodles Recipe! Packed with fresh vegetables and tossed in a savory sauce with egg noodles, it’s the perfect dish for any night of the week. Simple to prepare and endlessly adaptable, this stir-fry turns everyday ingredients into a delightful dinner that’s sure to impress.
Vegetable Stir Fry Noodles Recipe
Vegetable stir fry noodles are a vibrant and delicious dish perfect for any weeknight. It combines stir-fried vegetables with hearty egg noodles in a rich six-ingredient sauce, making it a quick and healthy alternative to takeout.
The stir-fry features a mix of ginger, spring onion, carrot, capsicum, broccoli, and cabbage, but it’s flexible, feel free to use any veggies you have on hand.
The standout feature of this dish is its flavorful sauce, made with soy sauce, vegetarian oyster sauce, rice wine vinegar, coconut sugar, Chinese five spice, and vegetable stock.
For the noodles, fresh egg noodles are ideal for their texture and ease of preparation, but dried egg noodles or thin pasta can also be used. Just cook them in boiling water before adding to the vegetables.
What noodles to use for stir fry?
For this vegetable stir fry, a variety of noodles can work well depending on your texture preference and dietary needs. Fresh egg noodles are ideal for their soft texture and quick cooking time, making them a popular choice. If fresh egg noodles aren’t available, you can also use dried egg noodles, or for a different texture, try rice noodles, or udon noodles.
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Are egg noodles vegetarian?
Traditional egg noodles, as the name suggests, are made with eggs and wheat, so they are vegetarian but not vegan. However, it’s important for vegetarians to check the labels as some brands might include additional non-vegetarian ingredients.
How to store vegetable stir fry noodles
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat or microwave until hot.
Freeze: Freeze in a freezer-safe container for up to a month.
Thaw: Thaw overnight in the refrigerator or use the microwave’s defrost setting before reheating.
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Vegetable Stir Fry Noodles
Ingredients
Method
- Prepare Sauce: In a small mixing bowl or jug, combine vegetable broth, soy sauce, oyster sauce, rice wine vinegar, sugar, and Chinese five spice. Whisk until well combined. Set aside.
- Prepare Vegetables: Chop all vegetables and place them in a bowl and set aside.
- Cook Ginger: In a large skillet, heat sesame oil over medium heat. Reduce heat to low, add ginger, and fry for 20 seconds, stirring constantly to prevent burning.
- Stir Fry Vegetables: Increase heat to medium-high, add the chopped vegetables, and stir fry until fork-tender, about 8-10 minutes.
- Cook Noodles: While vegetables are frying, cook the noodles according to the package instructions. Drain and set aside. To prevent noodles from sticking together, drizzle a little olive oil over the cooked noodles and toss.
- Combine and Heat: Add the cooked noodles and prepared sauce to the skillet with the vegetables. Toss everything together with tongs over medium heat until the sauce evenly coats the vegetables and noodles and the mixture is heated through.
- Serve: Remove from heat. Serve the stir fry garnished with the sliced spring onions and a drizzle of fresh lime juice. Enjoy!