VEGETARIAN FRIENDLY
Easy Vegetable Noodle Stir-Fry
A fast, colourful noodle stir-fry with crisp vegetables and a glossy savoury sauce.
EASY
25 MINS
SERVES 4
ABOUT THE RECIPE
For a very fast vegetable noodle stir-fry, this still feels like actual cooking. The vegetables stay crisp, the noodles get glossy, and the sauce does the heavy lifting. Bright, savoury and very satisfying for a 25-minute situation.
THE RECIPE
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
1.
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.
2.
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.
3.
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.
4.
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.
5.
Add the capsicum and snap peas and stir-fry for 2 to 3 minutes until bright, crisp and just tender.
6.
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.
7.
Serve immediately topped with sliced spring onions, chopped peanuts and green chilli if using. Finish with a light drizzle of sesame oil.
SAMANTHA'S NOTES
Undercook the noodles
Prep before cooking
Keep the heat high
Once the stir-fry starts, everything moves quickly. Have the vegetables chopped, sauce mixed and noodles ready so nothing overcooks while you are catching up.
A hot wok or pan keeps the vegetables crisp and helps the sauce cling to the noodles. Keep everything moving so it cooks fast without going soggy.
Cook the noodles about 2 minutes less than the packet instructions. They will finish in the wok, which keeps them from turning too soft or sticky.
HUNGRY FOR MORE?
New recipes from my kitchen to yours.
Join the Slick List for new Original Recipes, kitchen notes and fresh ideas, sent straight to your inbox.
Fresh recipes, Friday drinks and vintage cookbook gems. Straight to your inbox.
