Vegetable Noodle Stir Fry
Vegetable Noodle Stir Fry or Vegetable Lo Mein, a delicious and healthy Chinese recipe that is ready from scratch in about 15 minutes. The sauce is easy to make at home, and you can use any vegetables you have around. Quick, simple, but big on flavours, this is a fantastic midweek dinner that can be enjoyed by the whole family. Why not have it for this Chinese New Year? My quick veggie lo mein is better than take away.
Servings: 2 people
Calories: 225kcal
Ingredients
- 2 egg noodle nests
- 2 carrots
- 1 bell pepper
- 1 cup mushrooms
- 2 spring onions
- 2 cloves of garlic
- 1 tablespoon chopped ginger
- 1 tablespoon vegetable oil
For the sauce
- 3 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon rice vinegar
- ½ tablespoon sugar
Instructions
- Chop the spring onions, peel and chop the ginger and garlic cloves.
- Chop the mushrooms, and julienne cut the peeled carrots and pepper (it can be of any colour).
- Heat up the oil in a pan or wok, making sure it's on a high heat, add the chopped spring onions, garlic and ginger, and stir fry for 30 seconds until fragrant.
- Add the chopped mushrooms, carrots and pepper, and stir fry for about 2 minutes, until they begin to soften.
- Boil the noodles according to the packet instructions, drain and set aside.
- Combine the soy sauces, sesame oil, vinegar and sugar, and add the sauce to the vegetables, leaving it to cook for 1-2 minutes.
- Add the drained noodles, and toss well to combine.
- Garnish with more chopped spring onions if you like.
Notes
You can also used ramen noodles or any other kind of noodles you have. Just make sure they are cooked before adding them to the stir fry though, as they won't cook further at this stage.
Nutrition
Calories: 225kcal | Carbohydrates: 19g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 2061mg | Potassium: 583mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12173IU | Vitamin C: 84mg | Calcium: 40mg | Iron: 2mg