Craving a whirl of vibrant flavours and textures? Dip into this Asian Vegetable Stir-fry Noodles dish! It's a colourful medley of fresh vegetables and silky noodles, all tossed in a sweet and tangy sauce. Whisk your taste buds away to a delicious escape in just 25 minutes, with this healthier, homemade alternative to takeout. Truly, it's a fuss-free delicious meal perfect for any weeknight!
Asian Vegetable Stir-Fry Noodles
Ingredients:
For the Noodles:
- Your favourite noodles (rice noodles, ramen noodles, ribbon noodles, udon noodles, buckwheat, linguine, spaghetti, etc.)
For the Vegetables (customize as you like):
- Mushrooms
- Carrot
- Red pepper
- Zucchini
- Optional: Beansprouts, snow peas, spinach, kale, bok choy, onion, cabbage, edamame, baby corn, eggplant, etc.
The Protein (optional):
- Tofu, meat alternatives, beans, chickpeas, etc.
For the Sauce:
- Vegetable broth
- Tamari (or soy sauce, use tamari for a gluten-free option)
- Rice vinegar
- Maple syrup (can be substituted with brown rice syrup, agave syrup, or sugar)
- Cornstarch (can use arrowroot flour or tapioca starch as an alternative)
- Optional: Red pepper flakes for added spice
Extras:
- Green onions (scallions) for garnish
- Sesame seeds for garnish
- Toasted cashews, almonds, or peanuts (optional)
Instructions:
- Cook Noodles: Cook your choice of noodles in salted water until al dente, then drain and set aside.
- Sauté Aromatics: Heat oil in a skillet or wok and sauté ginger and garlic over medium heat for approximately 2 minutes.
- Cook Vegetables: Add the mushrooms, carrot, red pepper, zucchini (or your choice of vegetables), and any spices you like, and sauté for about 5 minutes until vegetables have softened. Add a splash of water or veggie broth to prevent burning if necessary.
- Make Sauce: In a bowl, combine the sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and optional red pepper flakes). Stir well or shake in a mason jar with a lid to combine.
- Combine Sauce with Veggies: Pour the sauce into the pan with the vegetables and bring to a simmer for about 1 minute.
- Add Noodles: Add the drained noodles to the pan and toss to combine everything well. Cook for another 1-2 minutes. Adjust the seasonings, adding salt, pepper, tamari, or sweetener as needed.
- Garnish and Serve: Garnish with sliced green onions and sesame seeds. Serve as a main or side dish.
Storing Instructions:
Keep any leftovers in an airtight container in the fridge for 2-3 days. Reheat on the stove-top or in a microwave before serving.
Recipe Notes:
- Adjust heat levels to your liking with additional chilli sauce or chilli paste.
- For a low-carb version, you can use butternut squash or zucchini noodles.
- Pre-cooked noodles and veggies can save time.
- Use sesame oil for added flavour.
- Experiment with light and dark soy sauce for depth of flavour.
- Serve with a drizzle of peanut butter for a creamier texture.
Enjoy your homemade Asian Vegetable Stir-Fry Noodles!
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