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
Nutrition based on 1 serving - Calories: 307kcal | Fat: 11.6g | Saturates: 1.9g | Carbs: 40.2g | Sugar: 10.4g | Fibre: 5.6g | Protein: 9.8g | Salt 2.41g
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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Vegetable Noodle Stir Fry
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.
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