Veggie Stir-Fry Noodles

Veggie Stir-Fry Noodles

Course: Asian Kitchen, Main Food Recipes, Vegetarian Recipes
Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

400

kcal

Ingredients

  • 6oz Uncooked noodles of choice

  • 1 Red bell pepper, sliced

  • 1 Yellow bell pepper, sliced

  • 1 Orange bell pepper, sliced

  • 1 can of baby corn, cut into halves

  • 1 cup broccoli, cut into florets

  • 1 Carrot,  peeled and cut into diagonal slices

  • 1 Large onion, peeled and sliced

  • 1 cup green cabbage, cut into large cubes

  • 4 Cloves garlic, peeled and minced

  • 1 Tsp ginger, grated

  • 220g Fresh mushrooms, sliced

  • 2 Tbsp sesame oil

  • Sauce:
  • 1/2 Cup soysauce

  • 2 Tbsp hoisin sauce

  • 1/2 Tbsp corn starch

  • 1/2 Tbsp brown sugar

  • 1/8 Black pepper

  • 1/2 Tbsp sriracha sauce (optional)

Directions

  • Cook noodles according to package instructions. (Do not overcook).
  • Meanwhile, in a large wok or skillet heat sesame oil over medium-high heat, add onions, carrots and mushrooms. Saute for about 4 minutes before adding the cabbage, broccoli, colored bell peppers, baby corn, garlic and ginger. Saute until veggies are softened and cooked to your liking tossing them frequently. You can add a splash of water when needed to avoid burning.
  • In a small bowl whisk in sauce ingredients. Pour sauce over the veggies, simmer for 1 minute. Add drained noodles and toss to combine. Taste to adjust seasoning by adding more salt, pepper or soya sauce. Serve and enjoy!