Veggie Noodle Stir Fry
So I’ve got a great recipe that I think you’re going to love, it’s a veggie noodle stir fry. It’s quick, it’s easy, it’s fun, it’s colourful, it’s so tasty. For another simple and flavorful meal, you could try our easy baked salmon with garlic lemon parsley glaze. So let’s do this.
It’s a really simple recipe. You’ll need a pan, a wok, or you could use a large frying pan, heated to a high temperature. I’m going to make this stir fry for two portions, but it’s so quick and easy that if you want to do it for four, six, or eight, you can just double it, quadruple it, whatever, and just knock it out one batch at a time. That way you get that searing heat from the wok, which you really, really need to do a nice stir fry.
What You Need
Ingredients for Stir Fry
- ○ A little handful of mushrooms
- ○ A little handful of sugar snap peas
- ○ 1 regular bog standard carrot
- ○ Broccoli florets
- ○ Spring onions
- ○ A little fresh chilli (for the stir fry)
- ○ 2 nests of noodles (regular white or whole wheat)
- ○ Oil (for stir-frying)
For the Quick Sauce
- ○ A couple of garlic cloves
- ○ About one thumb-sized piece of ginger
- ○ A little soy sauce
- ○ 1 lime
For Serving
- ○ Nuts (peanuts, almonds, or cashew nuts)
- ○ A bit of red chilli (finely sliced)
- ○ 2 eggs
- ○ A little chilli sauce
- ○ A little coriander
How to Make It
- Prep Your Veg: First up, as your pan is heating up, just drop in your mushrooms. You can tear them up, crush them, slice them, do what you like to them. The idea is to have fun with the veg, but also kind of slice them up and prepare them so they’re all going to cook at the same time.
- Take a regular carrot and a speed peeler, and just peel it. The nice thing is, you don’t have to stop peeling. Once you’ve got rid of the peel you don’t want, you can carry on peeling, really kind of ninja thin, with that standard, regular speed peeler.
- For the broccoli, just take the little florets. Run your knife in half there, just so they’re a little bit more delicate.
- Slice the spring onions and a little fresh chilli. Get all this veg prep done now, and then when it comes to cooking it, it’s beyond quick.
- Make the Sauce: For a nice quick little sauce, take a couple of garlic cloves and about one thumb-sized piece of ginger. Use a little grater for these. This is going to be so fresh and so fragrant.
- Once that’s done, add a little soy sauce for that flavour and seasoning. Then, grate the lime zest and squeeze the juice of that lime into there.
- Cook the Noodles: Time to get the noodles in now. You can get regular white noodles or whole wheat ones, which is a great, healthier swap with two to three times the amount of fibre. All you need is two little nests, one nest per person. They take about five minutes to cook.
- Stir-fry the Veg: This is the time when you can add some oil to your hot pan. Now we’re stir-frying, and the whole point of stir-frying is it’s hard and it’s fast. We don’t want to overcook the veggies.
- Add the carrots, the broccoli, and those fantastic sugar snap peas. Keep the veggies moving. Move it around. If you don’t feel comfortable tossing it like that, then just use a pair of tongs or a spoon.
- Combine and Toss: Add the spring onions and a little fresh chilli. Go in with your sauce. Then, get your noodles and drag them over. Really toss every single bit of noodle with the veg and the sauce. Aggressive heat, quick cook, and you’re laughing.
- Prepare Toppings: Give this pan a little rinse out. To get yourself some nuts (you could use peanuts, almonds, I’m using cashew nuts), bash them up a little bit. As that pan gets hot again, put them in there to just lightly toast.
- Finely slice just a bit of red chilli.
- Here’s a really cool little trick: we’re going to cook fried eggs. Instead of frying it in loads of oil, it’s kind of dry frying. It’s going to go crisp, but still give you that beautiful, oozy egg yolk. Just pop a lid on top so you’ll have a crispy bottom and a really soft and silky top. This takes literally under a minute.
Serving
Plate up your stir fry. We’re done! This is a brilliant way to eat your fruit and veg a day. Add your toasted nuts, sliced fresh red chilli, a fried egg, a little chilli sauce, and a little bit of coriander. The best bit for me is getting your fork in and getting that yolk oozy and just mixing it up. Absolutely delicious. The flavour is mega. All the veggies are still full of life, they’re crunchy, but you’ve got sweetness, you’ve got the heat, you’ve got the herbs in there. You’ve got the egg, and when that yolk goes through the noodles, it’s so silky and delicious.
Quick and Easy Veggie Noodle Stir Fry Recipe
This quick, easy, and incredibly tasty veggie noodle stir fry is packed with vibrant vegetables and a fresh, fragrant sauce. It’s perfect for a speedy weeknight meal, ready in under 30 minutes, and can be easily scaled up for more servings.
- For the Stir Fry: Array
- For the Quick Sauce: Array
- For Serving: Array
- 1 Prepare all your vegetables: Tear or slice the mushrooms. Peel the carrot and continue peeling into ‘ninja thin’ strips using a speed peeler. Cut broccoli florets in half. Slice the spring onions and a small fresh chilli. Having all your veg prepped makes the cooking process very fast.
- 2 Make the quick sauce: In a small bowl, grate the garlic cloves and the thumb-sized piece of ginger. Add the soy sauce, then grate in the lime zest and squeeze in the juice from the lime. Mix well and set aside.
- 3 Cook the noodles: Bring a pot of water to a boil. Add the two noodle nests and cook according to package instructions, usually about 5 minutes. Once cooked, drain and set aside.
- 4 Stir-fry the vegetables: Heat a wok or large frying pan to a high temperature. Add 1-2 tablespoons of oil. Once hot, add the carrots, broccoli, and sugar snap peas. Stir-fry quickly for 3-5 minutes, keeping the vegetables moving constantly, until they are bright and crisp-tender but not overcooked. The goal is hard and fast cooking.
- 5 Combine and toss: Add the sliced spring onions and the fresh chilli (for the stir fry) to the pan. Pour in the prepared sauce. Immediately add the cooked noodles to the pan. Toss everything vigorously, ensuring every bit of noodle is coated with the vegetables and sauce. Continue to stir-fry for another 1-2 minutes to heat through.
- 6 Prepare toppings: Briefly rinse out the pan used for the stir-fry. Place it back on medium-high heat. Add the crushed nuts and toast them lightly for a minute or two until fragrant. Remove from pan. Finely slice the red chilli for garnish.
- 7 Cook the eggs: In the same pan (or a separate small non-stick pan), crack the two eggs. Cook using a ‘dry frying’ method: no or very little oil. Once the bottom is crispy, place a lid on top for less than a minute to allow the top to steam and the yolk to remain soft and oozy.
- 8 Serve: Divide the veggie noodle stir fry between two plates. Top each serving with the toasted nuts, sliced fresh red chilli, a fried egg, a drizzle of chilli sauce, and a sprinkle of fresh coriander. Break the egg yolk and mix it into the noodles for extra richness and flavour. Enjoy immediately!
a:0:{}