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15 Minute Vegetable Stir Fry Noodles Recipe


  • Author: Deborah Thompson
  • Prep Time: 2
  • Cook Time: 10
  • Total Time: 12 minutes
  • Yield: 4 Servings 1x

Description

Healthy vegetable stir fry noodles that take only 15 minutes, some soy sauce and a bag of already chopped veggies. Healthy, fast & delicious.


Scale

Ingredients

  • 200g egg noodles
  • 2 tablespoons vegetable oil
  • 1 bag stir fry vegetables
  • 1/2 red chilli pepper, thinly sliced
  • thumb-size piece ginger, sliced into matchsticks
  • 2 cloves garlic, sliced

For the sauce

  • 1 tablespoon light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 lime, juice only
  • 1 packet oyster sauce (120g)

For serving

  • dry roasted peanuts, chopped
  • coriander, chopped

Instructions

  1. Boil some salted water and cook the noodles according to the package instructions. Drain and set aside. Mix the sauce ingredients in a small bowl and whisk well.
  2. In a nonstick skillet, heat the oil over medium-high heat. Once the oil is hot (it should shimmer) add in the sliced garlic, matchstick ginger and sliced chilli pepper. Let it gently fry until the garlic starts to turn golden.
  3. Add in the stir fry vegetables and fry until the cabbage is just wilted and the carrots are tender but still have a bite. This should only take about 2 minutes on medium-high heat.
  4. Pour the sauce into the stir-fried vegetables and using tongs mix well. Add the noodles into the pan and toss to coat in the sauce.
  5. Divide the noodles between bowls and top with the chopped peanuts and coriander if using them. Add lime wedges on the side.

Notes

  1. I used the juice of a whole lime in the sauce because I find the oyster sauce a little on the sweet side and like to balance it out with some sourness. However, you may want to just add the juice of half a lime to start and see if you want to add more.
  2. These noodles are perfect served straight from the pan nice and hot, but they are also so absolutely incredible served cold for lunch the next day. Or, just make them for meal prep to have for lunches all week.
  3. Using dark and light soy sauce in this sauce really does amp up with flavour, but if you only have one or the other then that’s absolutely fine too. I just really like the deep savoury flavour from dark soy sauce.
  4. Add-ins- chicken, prawns, or extra veggies like broccoli florets or cauliflower.
  • Category: noodles
  • Method: Stovetop
  • Cuisine: Asian inspired
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