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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