This vegetable noodle stir fry is so good. It is quick and easy to prepare and is made with noodles, tender-stem broccoli and mushrooms which together create a delicious meal perfect for lunch or dinner.

The new year is the time when we all make resolutions and a survey, I was reading showed the most popular New Year’s resolution is people going diets. I too have this New Year’s resolution nearly every year but I usually make some progress then by March, I'm done with the calorie restrictions that I put upon myself. This year instead of going on a strict diet regime, I decided to simply start 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 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 meals.

During the Christmas that just went by, I was fed up of eating junk by the 27th December and spent the week making this vegetable stir fry every day for lunch. I’ve been making this dish for a few years and I love it as it healthy, nutritious and delicious so whether or not you follow a vegan diet, I hope you give this recipe a try. The recipe is very easy to prepare and ready in under 20 minutes.

Ingredients for Vegetable Noodle Stir Fry

200g tender stem broccoli – blanch for 2 minutes before stir frying.
2 tablespoons sesame oil - you can also use olive oil.
1 small brown onion - finely chop onions.
1 large carrot - cut carrots into matchsticks
200g mushrooms - use any mushroom you prepare. Finely chop mushrooms.
110g dry noodles - you can also use 270g cooked noodles if you prefer.
½ teaspoon black pepper – I use coarse black pepper.
1 teaspoon ground ginger – adds a spicy flavour to the dish.
2 tablespoons soy sauce – I use reduced salt soy sauce.
2 tablespoons sweet chilli sauce – I use a reduced sugar version.

How to Make Vegetable Noodle Stir Fry

1. Begin by blanching the tender stem broccoli in hot water for 2 minutes. Remove from the water and strain well then set aside.

2. To a frying pan, add the sesame oil and place on a medium to high heat to warm the oil. 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.

3. If using dry noodles, add the noodles to boiling water and cook for the time on the packaging. Strain the noodles then add the noodles to the stir-fried vegetables. If using cooked noodles then add them straight to the stir-fried vegetables. Add in the black pepper, ground ginger, soy sauce and sweet chilli then mix them in. Serve and enjoy.

Nutrition

Storage

If making ahead of time then store this cooked recipe in the fridge for up to 3 days and reheat thoroughly before serving.

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Print Pin Recipe

Vegetable Noodle Stir Fry

Prep Time10

Cook Time8

Yield: 3 servings

Calories: 307kcal

Ingredients

200g tenderstem broccoli
2 tablespoon sesame oil
1 small brown onion
1 large carrot
200g mushrooms
110g dry noodles or 270g cooked weight
½ black pepper
1 teaspoon ground ginger
2 tablespoon reduced salt soy sauce
2 tablespoon reduced sugar sweet chilli sauce

Instructions

Begin by blanching the tender stem broccoli in hot water for 2 minutes. Remove from the water and strain well then set aside.
To a frying pan, add the sesame oil and place on a medium to high heat to warm the oil. 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.
If using dry noodles, add the noodles to boiling water and cook for the time on the packaging. Strain the noodles then add the noodles to the stir-fried vegetables. If using cooked noodles then add them straight to the stir-fried vegetables. Add in the black pepper, ground ginger, soy sauce and sweet chilli then mix them in. Serve and enjoy.

Vegetable Noodle Stir Fry (vegan friendly)