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Veggie Stir-Fry Noodles

Veggie Stir-Fry Noodles

4 from 1 vote
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Course: Asian Kitchen, Main Food Recipes, Vegetarian Recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 400kcal


  • 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


  • 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)


  • 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!


Calories: 400kcal

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