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
For the full list of ingredients and measurements, scroll to the recipe card below.
- Broccoli – I use tenderstem also known as broccolini.
- Noodles - I use egg noodles.
- Oil - I use sesame oil for this recipe.
- Onion - I use a brown onion.
- Carrot - use fresh carrots.
- Mushrooms - I use closed cup mushrooms.
- 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
Soften the broccoli
Begin by blanching the tender stem broccoli in hot water for 2 minutes. Drain and rinse with cold water then set aside.
Cook the noodles
Bring a pot of water to a boil then cook or soak the noodles according to the instructions on the packet. Drain, rinse with cold water, strain and set aside.
Cook the vegetables
Heat the sesame oil in a frying pan on a medium to high heat then add the onions, carrots and mushrooms to the pan and stir fry for 2 minutes. Add in the tender stem broccoli and continue to stir fry for another 2 minutes.
Add in the noodles, seasonings and sauces
Mix in the noodles then add and mix in the black pepper, ground ginger, soy sauce and sweet chilli. Serve and enjoy.
Storage
If making ahead of time then store this cooked recipe in the fridge for up to 3 days and reheat thoroughly before serving.
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
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Vegetable Noodle Stir Fry
Ingredients
- 200g tenderstem broccoli rinsed and separated
- 110g dry noodles or 270g cooked weight
- 2 tablespoon sesame oil
- 1 small brown onion chopped
- 1 large carrot sliced into strips
- 200g mushrooms chopped
- ½ teaspoon black pepper
- 1 teaspoon ground ginger
- 2 tablespoon reduced salt soy sauce
- 2 tablespoon reduced sugar sweet chilli sauce
Instructions
- On a high heat, bring a pot of water to a boil then remove from the heat. Add the tenderstem broccoli to the pot for 2 minutes then use a colander and drain. Rinse with cold water, strain and set aside.
- Bring a pot of water to a boil then cook or soak the noodles according to the instructions. Drain and rinse with cold water then strain and also set aside.
- To a frying pan, add the sesame oil and heat on a medium to high heat. 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.
- Add in the noodles then mix in the black pepper, ground ginger, soy sauce and sweet chilli. 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.