This vegetable noodle stir fry is quick and easy to prepare. It is made with egg noodles, broccoli, mushrooms and carrots which together create a delicious meal perfect for lunch or dinner.
The new year is the time when we all make resolutions and I decided this years resolution for me was to eat less meat so I am replacing some of my meals with vegan or vegetarian meals. I’m doing this as I feel it will help to get more vegetables in my diet and will help to reduce my meat consumption. I don’t plan on becoming a full time vegan anytime soon but I’m definitely interested in experimenting more with vegan and vegetarian meals.
I developed this easy vegetable stir fry recipe to enjoy on days where I don't feel like eating any kind of meat for dinner. The recipe is very easy to prepare and ready in under 20 minutes. It is healthy, nutritious and also great for times when you want to make a quick hassle free dinner in a short time.
Ingredients for Vegetable Noodle Stir Fry
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Broccoli – I use tenderstem also known as broccolini.
- Oil - I use sesame oil for this recipe.
- Onion - I use a brown onion.
- Carrot - use fresh carrots.
- Mushrooms - I use closed cup mushrooms.
- Noodles - I use egg noodles.
- Black pepper – or white pepper works too.
- Ground ginger – adds a spicy flavour to the dish.
- Soy sauce – I use reduced salt soy sauce.
- Sweet chilli sauce – I use a reduced sugar version.
How to Make Vegetable Noodle Stir Fry
1. Begin by blanching the tender stem broccoli in hot water for 2 minutes. Remove from the water and strain well then set aside.
2. To a frying pan, add the sesame oil and place on a medium to high heat to warm the oil. Add the chopped onions, chopped carrots and mushrooms to the pan then stir fry for 2 minutes. Add the tender stem broccoli and continue to stir fry for another 2 minutes.
3. If using dry noodles, add the noodles to boiling water and cook for the time on the packaging. Strain the noodles then add the noodles to the stir-fried vegetables. If using cooked noodles then add them straight to the stir-fried vegetables. Add in the black pepper, ground ginger, soy sauce and sweet chilli then mix them in. Serve and enjoy.
Nutrition
Nutrition based on 1 serving - Calories: 307kcal | Fat: 11.6g | Saturates: 1.9g | Carbs: 40.2g | Sugar: 10.4g | Fibre: 5.6g | Protein: 9.8g | Salt 2.41g
Storage
If making ahead of time then store this cooked recipe in the fridge for up to 3 days and reheat thoroughly before serving.
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Vegetable Noodle Stir Fry
Ingredients
- 200g tenderstem broccoli rinsed and separated
- 2 tablespoon sesame oil
- 1 small brown onion chopped
- 1 large carrot sliced into strips
- 200g mushrooms chopped
- 110g dry noodles or 270g cooked weight
- ½ teaspoon black pepper
- 1 teaspoon ground ginger
- 2 tablespoon reduced salt soy sauce
- 2 tablespoon reduced sugar sweet chilli sauce
Instructions
- Begin by blanching the tender stem broccoli in hot water for 2 minutes. Remove from the water and strain well then set aside.
- To a frying pan, add the sesame oil and place on a medium to high heat to warm the oil. Add the chopped onions, chopped carrots and mushrooms to the pan then stir fry for 2 minutes. Add the tender stem broccoli and continue to stir fry for another 2 minutes.
- If using dry noodles, add the noodles to boiling water and cook for the time on the packaging. Strain the noodles then add the noodles to the stir-fried vegetables. If using cooked noodles then add them straight to the stir-fried vegetables. Add in the black pepper, ground ginger, soy sauce and sweet chilli then mix them in. Serve and enjoy.
Manpreet says
Thank you for sharing. I recently became vegan and I made this recipe a few times now and love it.
Andrea says
You're welcome. glad you love the recipe.