Vegetable Noodle Stir Fry
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.
Servings: 3 servings
Calories: 307kcal
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.