Stir fry noodles
#vegetable #noodles #stirfryrecipes
Vegetables Stir Fry Noodles
Recipe👇
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, roughly chopped
14 oz cooked noodles (egg noodles or udon noodles)
3 spring onions, finely sliced
1 cup mushrooms, sliced
1 cup snap peas
1 carrot, sliced
1 red bell pepper, sliced
Stir-fry sauce:
¼ cup soy sauce
¼ cup chicken stock
3 tbsp oyster sauce
3 tbsp brown sugar
2 tbsp Chinese Shaoxing wine
Instruction:
In a bowl, combine the ingredients for the stir-fry sauce and mix well. Set aside for later.
Meanwhile, heat oil in a skillet or wok and sauté garlic and onion over medium heat for about 2 minutes, stirring frequently. Add mushrooms, carrot, red pepper, snap peas and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water to avoid burning.
Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
Add the drained noodles and toss to combine. Cook for a further 1-2 minutes, taste it and adjust seasonings by adding more salt/pepper if needed.
Garnish with green onion serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.
Hey foodies! So many of you loved my stir-fry noodle recipe, and I've noticed a lot of questions about picking and prepping the best *chopped vegetables for noodles*. It's true, the veggies can really make or break a stir-fry, and getting them just right is key to that perfect texture and flavor. For this recipe, I used a fantastic mix of onion, garlic, mushrooms, snap peas, carrots, and red bell peppers. Why these? Well, the onion and garlic lay down a fragrant base – they're essential aromatics! Mushrooms add a lovely umami depth and a tender bite. I adore snap peas for their satisfying crunch and vibrant green color, while the carrots bring a touch of sweetness and beautiful orange hue. And those red bell peppers? They add both sweetness and a slight tang, plus a gorgeous pop of color! When you chop them for stir-fry, aim for relatively uniform sizes so they cook evenly. For instance, slicing your carrots thinly or into matchsticks ensures they soften at the same rate as the other veggies. But don't stop there! The beauty of stir-fry is how adaptable it is. If you're looking to switch things up or add more variety, here are some of my other go-to chopped vegetables: Broccoli florets: A classic for a reason! They add a hearty texture and absorb flavors beautifully. Just make sure to chop them into bite-sized pieces. Bok Choy or Cabbage: These leafy greens wilt down quickly and add a fresh, slightly bitter note that balances the richness of the sauce. Slice them into ribbons or separate the leaves. Zucchini or Yellow Squash: These soak up the sauce wonderfully and add a tender consistency. I usually slice them into half-moons or sticks. Green Beans: Similar to snap peas, they offer a nice snap. Baby Corn: For that extra textural variety and visual appeal. Water Chestnuts or Bamboo Shoots: If you want an authentic Asian restaurant crunch! A little tip I've learned: if you're using harder vegetables like broccoli or carrots, you can blanch them quickly before adding them to the wok. Just a minute or two in boiling water, then an ice bath, helps them cook faster in the stir-fry and stay vibrant. This ensures all your chopped vegetables reach that perfect al dente stage together. And of course, don't forget the fresh green onions for garnish – they add a final touch of crispness and flavor! And for those busy weeknights, I often prep my vegetables ahead of time. I'll chop my onions, garlic, slice the mushrooms, julienne the carrots and bell peppers, and have my snap peas ready. Store them in separate airtight containers in the fridge, and you've got a head start on your next delicious bowl of homemade noodles. It makes cooking so much quicker and less stressful! Trust me, investing a little time in properly chopping your vegetables pays off big time in a successful stir-fry.
