Vegetable Stir Fry Noodles
Quick & flavorful Vegetable Stir Fry Noodles are perfect for busy weeknights. Fresh veggies and egg noodles in a savory sauce make dinner delicious!
Servings 4 serves
Calories 315kcal
Ingredients
Sauce
- 3 Tbsp vegetable broth
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce, regular or vegetarian
- 1 Tbsp rice wine vinegar
- 1 tsp coconut sugar, or light brown sugar
- 1/8 tsp ground Chinese five spice
Vegetables
- 1 Tbsp sesame oil
- 1/2 Tbsp fresh ginger, finely diced or grated
- 1 large carrot, sliced julienne (thin matchsticks)
- 1/2 large red bell pepper / capsicum, sliced julienne (thin matchsticks)
- 1 heaping cup broccoli florets
- 1 heaping cup shredded red cabbage
Noodles
- 200 g (7 oz) fresh egg noodles
Garnish
- 2 stalks spring onion, thinly sliced to serve
- 1 lime, cut into wedges to drizzle
Instructions
- 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!
Notes
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.
Nutrition
Calories: 315kcal | Carbohydrates: 57g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 753mg | Potassium: 772mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5516IU | Vitamin C: 144mg | Calcium: 130mg | Iron: 3mg