Vegetable Noodle Stir-Fry
A wok rewards the organised: once everything is sliced, the actual cooking takes a few minutes. We stir-fry the vegetables over the highest heat so they stay bright and crunchy, and add the sauce right at the end so the noodles turn glossy rather than soggy.
- Prep
- 6 min
- Cook
- 9 min
- Total
- 15 min
- Servings
- 2
- Level
- Easy
- Per serving
- 440 kcal
Ingredients
For the sauce
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What to use instead
For a vegan version, use egg-free rice or buckwheat noodles. Rice noodles with tamari instead of soy sauce also make the dish gluten-free.
For the noodles
Makes: 2 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Water and sauce
Boil the kettle and pour the water into a saucepan over high heat. In a cup, stir together the soy sauce, vinegar, sugar and sesame oil until the sugar dissolves.
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Step 2: Prep the vegetables
Cut the pepper and courgette into thin matchsticks. Peel the carrot, then use the peeler to shave it into long, thin ribbons. Slice the spring onions on the diagonal, keeping the white and green parts separate.
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Step 3: Cook the noodles
Drop the noodles into the boiling water and cook according to the packet, usually 3–4 minutes, loosening the nests with a fork. Drain and rinse briefly under cold water so they don't stick together.
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Step 4: Stir-fry the vegetables
While the noodles cook, heat a wok or large frying pan over the highest heat, add the oil and immediately tip in the carrot and pepper. Stir-fry for 2 minutes, keeping everything moving, then add the courgette, white spring onion, garlic and ginger for another 1–2 minutes. The vegetables should be vivid and softened at the edges but still crisp inside.
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Step 5: Add noodles and sauce
Add the noodles to the wok, pour in the sauce and toss with tongs for 1–2 minutes, until the sauce is absorbed and the noodles are glossy and evenly caramel-coloured.
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Step 6: Serve
Divide between bowls, scatter with the green spring onion and sesame seeds and serve hot.
Tips & variations
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Tip
Have everything sliced before the wok goes on the heat: the cooking takes minutes, and there won't be time to chop once it starts.
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Tip
Don't overcrowd the pan. If yours is small, stir-fry the vegetables in two batches, or they'll release their juices and stew instead of searing.
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Variation
For protein, sear 200 g cubed tofu first, set it aside and return it at the end. Or crack 2 eggs into the wok and scramble them quickly before adding the noodles.
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Swap
For a vegan version, use egg-free rice or buckwheat noodles. Rice noodles with tamari instead of soy sauce also make the dish gluten-free.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 440 kcal | 880 kcal |
| Protein | 14 g | 28 g |
| Fat | 13 g | 26 g |
| Carbohydrates | 66 g | 132 g |
Approximate values calculated from standard ingredient data.
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