Easy Vegetable Noodle Stir-Fry with Crispy Veggies

A fast, flavoursome veggie-packed noodle stir-fry ready in just 25 minutes.

by Samantha Tulett

Published May 11, 2026

RECIPE ↓

25 MINS

EASY

SERVES 4

About the Recipe

This vegetable noodle stir-fry is one of those weeknight dinners that delivers far more flavour than the effort suggests. Tender egg noodles are tossed with crisp broccoli, sweet carrot, capsicum and snap peas, all coated in a glossy savoury sauce that comes together in minutes.

It is fast, colourful and deeply satisfying. The vegetables stay bright and crisp, the sauce clings to every strand of noodle, and the whole dish lands on the table in under half an hour. Simple food done well, exactly the kind of cooking I love.

RECIPE

Easy Vegetable Noodle Stir-Fry with Crispy Veggies

by Samantha Tulett | City Slicker

10 MINS

PREP TIME

COOK TIME

15 MINS

TOTAL TIME

25 MINS

COURSE

MAIN

SERVES

INGREDIENTS

400g thin egg noodles

2 ½ cups broccoli florets

2 medium carrots, peeled and thinly sliced on an angle

1 ½ tbsp peanut oil (or neutral oil)

3 cloves garlic, minced

3 cm ginger, grated

1 large red capsicum, cut into strips

1 ½ cups snap peas, trimmed

Stir-fry Sauce

4 tbsp soy sauce

1 ½ tbsp oyster sauce (vegetarian oyster sauce works perfectly too)

1 tsp sesame oil

1 tsp brown sugar

1 tsp rice vinegar

2 tbsp water

1 tsp cornflour

To finish

1 green chilli, thinly sliced (optional)

2 spring onions, sliced

¼ cup chopped peanuts

Extra sesame oil, for drizzling

METHOD

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar and rice vinegar. In a separate bowl, combine the water and cornflour until smooth, then whisk this mixture into the sauce. Set aside.

Bring a large pot of salted water to the boil and cook the egg noodles for 6 to 7 minutes, or about 2 minutes less than the packet instructions. The noodles should be slightly underdone as they will finish cooking in the wok. Drain and set aside.

While the noodles cook, place a large wok over high heat and add 2 cups of water. Once boiling, add the broccoli and carrot and cook for 1 to 2 minutes until just tender but still crisp. Remove with a slotted spoon, drain in a colander and set aside.

Return the wok to the heat and allow any remaining water to evaporate. Add the peanut oil and heat until shimmering. Stir-fry the garlic and ginger for about 15 seconds until fragrant.

Add the capsicum and snap peas and stir-fry for 2 to 3 minutes until bright, crisp and just tender.

Return the broccoli and carrot to the wok, then add the noodles. Pour over the stir-fry sauce and toss everything together for 1 to 2 minutes until the noodles are evenly coated and the sauce thickens slightly.

Serve immediately topped with sliced spring onions, chopped peanuts and green chilli if using. Finish with a light drizzle of sesame oil.

Tips

Undercook the noodles slightly. Cook the egg noodles about 2 minutes less than the packet instructions. They will finish cooking in the wok, which prevents them from becoming too soft or sticky.

Use high heat and keep things moving. Stir-fries cook quickly and rely on high heat and being kept in motion to develop flavour while keeping the vegetables crisp. Make sure your wok or pan is properly hot before adding the oil.

Prep everything before you start. Once the stir-fry begins, things move quickly. Have your vegetables chopped, sauce mixed and noodles ready so you can cook smoothly without overcooking anything.

Keep the vegetables crisp. The quick blanching step gives the broccoli and carrots a head start while keeping their bright colour and crunch. Do not overcook them in the wok afterwards.

Vegetarian and vegan friendly. Simply use vegetarian or vegan oyster sauce instead of traditional oyster sauce. The flavour remains rich and savoury.