Vegetable stir-fry noodles are a great way to make something healthy for a busy day. For this easy noodle recipe, all you need are some of your favorite vegetables, a few basic Chinese ingredients, and good quality egg noodles. The vegetable add crunch, color, and health, the noodles are the perfect carbs and the sauces and spices make everything taste heavenly. If you ask me, it is one of the easiest dinners to make which also tastes really good!
How to make perfect noodles every single time?
Making noodles the perfect way requires some amount of precision. You have to make sure that it is cooked just right – not over or under. Different kinds of noodles require different methods to get cooked perfectly. For lo mein or stir fry noodles recipe like this one, make sure you follow the package instructions.
- For this particular recipe, I boiled the egg noodles for 2-3 minutes in salted water. Make sure the water is bubbling when you put in your noodles. The trick is to take it out when it is 70 percent cooked because the noodles will keep getting softer while they are still hot. So take it out immediately once they are 70 percent there.
- Add enough water so that the noodles are completely submerged in it. I usually fill up the whole pot with water (about 1.5 liters of water). Otherwise, there is a chance of noodles getting stuck at the bottom or worse – getting burnt!
- Strain off every last bit of water and mix any neutral oil without any smell. I use vegetable oil. You can also cook the noodles and immediately wash it under cold water so that it stops cooking. But since I added salt to min, I don’t do that. But like I mentioned, each kind of procedure will vary according to the package instructions to make sure you follow the instructions.
Why this vegetable stir fry noodles?
- Delicious and super easy!
- Healthy and quick
- Better than takeout
- You need 20 minutes to make this
- Made with basic Chinese pantry essentials
- Highly customizable!
- Top it off with toasted sesame seeds for extra crunch.
You guys love the Pan-Asian recipes on the blog so much so I thought I should add this as well. Because this is a regular for me on those rushed days. Because my aim is to make it easier for you guys to cook your own food and not order it every single day. Nothing tastes better than homemade food, right?
The ingredients used in this recipe are minimal. The aromatics include a lot of ginger and garlic because they are the champions of flavor in Chinese food. Sesame oil gives this recipe an authentic taste and flavor, so I would suggest you do not use any substitutes. But if you do not like sesame oil at all, go ahead and use vegetable oil.
Preparation time – 10 minutes
Cook time – 20 minutes
Serves – 3-4 people
- Egg noodles, 200 g
- Sesame oil, 2 tbsp
- Finely chopped ginger, 50 g
- Garlic, finely chopped 50 g
- One small broccoli, cut into florets
- Button mushrooms, 150 g
- One small carrot, cut into matchsticks
- Brown sugar, 1 tsp
- Chopped spring onion greens, 100 g
- Sweet chili sauce/schezwan sauce, 1 tbsp
- Oyster sauce, 1 tbsp
- Dark soy sauce, 1 tbsp
- 2 tsp black pepper powder
- Salt to taste
- Boil water in a pot. Add a handful of salt and stir.
- Once the water starts to boil, add the egg noodles to it and cook for 2-3 minutes (or follow package instructions).
- Drain water using a sieve. Transfer the noodles to another vessel and layer it with vegetable oil so that the noodles don’t stick to one another. Use a pair of tongs to mix the oil uniformly. Tongs will ensure the noodles don’t break. Set aside.
- Heat sesame oil in a wok. Once hot, add the ginger and garlic and saute for a minute.
- Add the broccoli, mushroom, and carrots to the oil and saute for two minutes. We do not want to overcook the vegetables because they need to remain crunchy in the final recipe.
- Add the spring onion greens and stir for ten seconds.
- Now add the cooked noodles to the wok. Mix the chili sauce, oyster sauce, and soy sauce and toss everything up a pair of tongs. Do not use a spoon or fork to do this as you do not want your noodles to be broken.
- Check the salt and season with salt and some pepper. Give it a good mix with the tongs.
- Garnish with some more spring onion greens and sesame seeds.
- Serve hot!
Some more tips:
- You can add any kind of vegetables or protein here. Vegetarians can add tofu and non-vegetarians can add chicken or scrambled eggs. Chicken thighs work best as they are tender and juicy without the probability of getting overcooked.
- If you like things spicy, you can make your own Schezwan sauce at home and store it. I have a recipe on the blog for that that so many readers have loved 🙂
- Always check on the salt before you add more.
I hope you try this really easy noodle recipe at home. Do not forget to share your stir fry noodles picture and link it to #slurrpitup on Instagram.
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