Vegetable Stir Fry Noodles Recipes
VEGETABLE NOODLE STIR FRY
Vegetable Noodle Stir Fry or Vegetable Lo Mein, a delicious and healthy Chinese recipe that is ready from scratch in about 15 minutes. The sauce is easy to make at home, and you can use any vegetables you have around. Quick, simple, but big on flavours, this is a fantastic midweek dinner that can be enjoyed by the whole family. Why not have it for this Chinese New Year? My quick veggie lo mein is better than take away.
Provided by Daniela Apostol
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Chop the spring onions, peel and chop the ginger and garlic cloves.
- Chop the mushrooms, and julienne cut the peeled carrots and pepper (it can be of any colour).
- Heat up the oil in a pan or wok, making sure it's on a high heat, add the chopped spring onions, garlic and ginger, and stir fry for 30 seconds until fragrant.
- Add the chopped mushrooms, carrots and pepper, and stir fry for about 2 minutes, until they begin to soften.
- Boil the noodles according to the packet instructions, drain and set aside.
- Combine the soy sauces, sesame oil, vinegar and sugar, and add the sauce to the vegetables, leaving it to cook for 1-2 minutes.
- Add the drained noodles, and toss well to combine.
- Garnish with more chopped spring onions if you like.
Nutrition Facts : Calories 225 kcal, Carbohydrate 19 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 1 mg, Sodium 2061 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
VEGETABLE STIR FRY WITH NOODLES
If you're looking for a quick and easy dinner you can't go past this vegetable stir fry with noodles. Colourful vegetables are sautéed then mixed with a deliciously simple asian-inspired sauce. This healthy veggie stir fry can be made using ramen noodles or rice noodles, and will be on the table in under 20 minutes.
Provided by Cassie Heilbron
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oil in a wok on medium heat. Add onion and garlic, and sauté for a minute or so until onion is softened. Add the rest of the vegetables to the wok and sauté for a few minutes until the vegetables are softened.
- Meanwhile, cook noodles to packet instructions, then drain and add to the wok. Pour in soy and oyster sauce (and chilli or sriracha, if using) and mix altogether.
- Serve immediately.
Nutrition Facts : Calories 531 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 11 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 2402 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
VEGETABLE STIR-FRY WITH GLASS NOODLES
Steps:
- Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.
VEGETABLE STIR FRY NOODLES
These easy vegetable stir fry noodles are delicious, simple, and super flexible! Feel free to use up whatever you have on hand.
Provided by lakesandlattes
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Slice vegetables into matchsticks.
- Start cooking noodles according to package directions.
- In a large skillet, over high heat, add 2 tbl sesame oil.
- Add in the vegetables, and using tongs, stir fry until vegetables have released all their liquid and start to caramelize. This will take at least 6-8 minutes. Stir occasionally.
- While the vegetables are cooking, mix together the ingredients for the stir fry sauce. I like to use a small mason jar to shake well, but you can also just mix in a small bowl until the sugar has dissolved. Set aside.
- After the vegetables are done, add in mirin if using, along with a splash of water to deglaze the pan, scraping up any browned bits.
- Add in the cooked noodles, along with the sauce. Using tongs, stir to coat until heated through. Enjoy!
VEGETABLE STIR-FRY WITH CHINESE NOODLES
This is something that I do mainly for my father because he really loves Chinese food. If you can't find Chinese noodles you can substitute Thai noodles. Please don't use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family's tastes and no one else's.
Provided by Studentchef
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes.
- In the meantime boil the Chinese noodles (this should take five to ten minutes).
- Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder.
- Add the yellow bean sprouts and the sugar snap peas and continue to stir fry.
- Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes.
- Serve hot or warm. This reheats very well.
Nutrition Facts : Calories 355.4, Fat 19.4, SaturatedFat 2.8, Sodium 511.5, Carbohydrate 40.9, Fiber 4.7, Sugar 3.2, Protein 8.1
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