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Vegetable Noodle Stir-Fry

Vegetable Noodle Stir-Fry! A scrumptious dish of vibrant stir fried vegetables in an easy 6-ingredient sauce served with morish egg noodles! 
If you’re ever in a rut on what to serve for dinner during the week or weekend and you need a quick easy recipe, try this delicious stir fry veggie noodle recipe! It’s quick to whip up, especially on a weeknight after a busy day. You can even make it in place of takeaway night for a healthier alternative. 
It’s filled with:

Spring onion
Egg noodles

With the vegetables, you can really add anything you have on hand that fries up well and let’s be honest, don’t all veggies fry up well? If you don’t have any of these on hand, just use what you have, that’s why this recipe is so great. Of course follow this recipe but I wouldn’t want to send you out to the shops if you already have some other veggies that need to be used up! 
Let’s talk about this absolutely delicious sauce shall we! Created with 6-ingredients which are; soy sauce, oyster sauce (I use a vegetarian one or you can use regular), rice vinegar, coconut sugar, Chinese five spice and vegetable stock. Yes there’s more ingredients than just a drizzling of soy sauce over your stir fried vegetables and noodles but the sauce really takes the the flavour profile up a notch in this dish. 
For the noddles, I use fresh egg noodles, they just come in a packet from the supermarket. If you don’t have access to fresh egg noodles, you can try using dried or thin dried egg pasta too. Any noodles that you warm back up in a pot of boiling water that you can add to your vegetables is perfect! 

I hope you enjoy this vegetable noodle recipe paired with an amazing sauce, YUM! Sam x 
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Vegetable Noodle Stir-Fry

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A scrumptious dish of vibrant stir fried vegetables in an easy 6-ingredient sauce served with morish egg noodles! 


  • Sauce
  • 3 Tbsp vegetable stock
  • 2 Tbsp regular soy sauce
  • 1 Tbsp oyster sauce, I use a vegetarian version 
  • 1 Tbsp rice wine vinegar 
  • 1 tsp coconut sugar or brown sugar 
  • 1/8 tsp Chinese five spice 
  • Vegetables
  • 1 Tbsp sesame oil 
  • 1/2 Tbsp fresh ginger, finely diced or grated  
  • 1 medium (200g) carrot, sliced julienne (thin matchsticks) 
  • Half a medium (130g) red capsicum, sliced julienne (thin matchsticks)
  • 1 heaping cup broccoli florets 
  • 1 heaping cup shredded purple cabbage 
  • 3 large stalks spring onion, sliced to serve 
  • 1 lime, to serve
  • Noodles
  • 200g fresh egg noodles, or dried if you can’t get fresh


  1. Sauce
  2. In a small mixing bowl or jug, combine all sauce ingredients and whisk until well combined. Set aside. 
  3. Vegetables
  4. Chop up all vegetables first, except the spring onion, place in a bowl so you can add them all at once. 
  5. In a large fry pan, heat sesame oil over medium heat. 
  6. Turn heat to low and add ginger, fry whilst mixing for 20 seconds, ensuring it doesn’t burn. 
  7. Add chopped vegetables and stir fry until fork tender over medium-high heat, about 8-10 minutes. 
  8. Whilst vegetables are frying, cook noodles according to packet instructions. Drain and set aside. I find cooking the noodles whilst the vegetables are frying prevents the noodles from sitting aside for too long which makes them stick together when they cool down. Drizzle a little olive oil over the cooked noodles and toss through to help prevent them from sticking together. 
  9. Once veggies are cooked, add noodles and the sauce. Toss around the pan with tongs over medium heat until combined and sauce is through the veggies and noodles. 
  10. Once everything is heated through, remove from heat. 
  11. Serve with sliced spring onion and a squeeze of fresh lime, enjoy!
  12. Store leftovers in an airtight container, refrigerated, for 2-3 days. 
  • Prep Time: 15min
  • Cook Time: 15min

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