Stir-fried noodles with vegetables and soy sauce are a classic of Asian cuisine, a quick and tasty dish, perfect for those who love oriental flavors. Crunchy vegetables combine with noodles wrapped in a tasty sauce, lactose-free and completely vegetable. Ideal for a light and nutritious meal, ready in a few minutes! 🥢🌱
Vegetarian
Gluten-free
Lactose-free
👥 Servings: 2 people
💰 Cost: Low
⏱️ Preparation time: 10 min
⏱️ Cooking time: 15 min
🔋 Difficulty: Medium
Ingredients
For about 2 bowls of stir-fried noodles with vegetables:
- 150g (5.3 oz) rice or soba noodles
- 1 carrot
- ½ red bell pepper
- ½ courgette
- 1 spring onion
- 1 clove garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (or sunflower oil)
- 1 tablespoon toasted sesame seeds
- ½ teaspoon grated ginger
- 1 teaspoon honey or maple syrup (optional)
- Chilli pepper (optional)
Preparation
How to make stir-fried noodles with vegetables:
- Cook the noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and run under cold water to stop the cooking.
- Prepare the vegetables: Wash and julienne (thin strips) the carrot, bell pepper and courgette. Thinly slice the spring onion, separating the white part from the green part. Mince the garlic and grate the ginger.
- Stir-fry: In a large skillet or wok, heat the sesame oil and add the garlic and ginger. After a few seconds, add the white part of the spring onion and the vegetables. Stir-fry over high heat for 5-6 minutes until the vegetables are cooked but still crunchy.
- Season the noodles: Add the drained noodles to the skillet and stir well. Pour in the soy sauce and, if you want a sweeter taste, add honey or maple syrup. Stir well and let it cook for 2 minutes.
- Serve and garnish: Plate the noodles and sprinkle with the green part of the spring onion and toasted sesame seeds. If you like it spicy, add some fresh or powdered chili pepper.
Sustainable Tips ♻️
Reduce waste: If you have any leftover vegetables in the fridge, you can use them for this recipe! Mushrooms, cabbage or broccoli go together perfectly. Discover ideas for reducing food waste on Too Good To Go.
Choose quality noodles: Choose organic or certified rice noodles to avoid refined ingredients and unnecessary additives.
Vegan alternative: For a completely vegan version, replace the honey with maple syrup or agave.
