This versatile chilli noodle stir fry is perfect for customising with your favourite vegetables.
Some ideas include julienne carrots, red onions, red and white cabbage, baby corn, bell peppers, broccoli, and spinach—the possibilities are really endless.
You can serve this as is, or add fried tofu or soya strips for an extra boost of protein.
This easy vegetable noodle stir fry comes together in minutes, making it a tasty and quick vegetarian dish that’s super easy to prepare.
INGREDIENTS
– 3 noodle nests (medium wholewheat noodles)
– 375g veggies of your choice (julienne carrots, sliced onion, spinach, cabbage & baby corn)
– 3 tablespoons sesame oil
– 2 cloves grated garlic
– 5g grated ginger
– 2–3 green chillies, sliced
– 3 tablespoons soy sauce
– 3 tablespoons vegetarian oyster sauce
– Salt
– Fresh coriander or spring onions
METHOD
- Heat sesame oil in a wok over medium heat. Add finely sliced onions, fresh garlic, ginger, and sliced chillies. Let this cook for a few minutes.
- Add your chosen veggies, stir, and cover with a lid for a minute or so to speed up cooking.
- While the veggies cook, place the noodle nests in hot water and cook according to the package instructions.
- Season the vegetables with 2 tablespoons of soy sauce and 3 tablespoons of vegetarian oyster sauce. Mix well, then transfer the noodles straight from the water into the stir fry. Add an extra tablespoon of soy sauce, allow the noodles to cook on high for a minute, season with salt, and garnish with spring onions or fresh coriander.
