Quick Vegetable Noodles Recipe – Easy Asian-Style Stir-Fry

Last Updated on 6 months ago by Neha Deshmukh

Quick Vegetable Noodles Recipe – Easy Asian-Style Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t require hours in the kitchen. This vegetable noodles recipe is my go-to for those nights. It’s a super flavorful, easy Asian-style stir-fry that’s packed with veggies and comes together in under 30 minutes. I first made this when I was a student and needed something fast and filling – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another noodle recipe. It’s a vibrant, customizable dish that’s perfect for a weeknight dinner. It’s:

• Quick & Easy: Ready in just 10 minutes of cooking time!
• Healthy & Flavorful: Loaded with fresh vegetables and a delicious savory sauce.
• Versatile: Easily adaptable to your taste and what you have on hand.
• Budget-Friendly: Uses simple, affordable ingredients.

Ingredients

Here’s what you’ll need to make this amazing vegetable noodle stir-fry:

• 75 grams noodles (about 2.6 oz)
• 3 cups water
• 0.5 teaspoon salt
• 1 tablespoon oil
• 0.5 teaspoon garlic, minced
• 0.25 cup spring onions, chopped
• 0.5 cup shredded cabbage
• 0.33 cup shredded carrots
• 0.33 cup french beans, chopped
• 0.25 cup capsicum (bell pepper), sliced
• 4 cups water or vegetable stock
• 2-3 teaspoons soy sauce
• 0.5-1 teaspoon rice vinegar
• 2 tablespoons spring onion greens
• 3 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Noodles: I usually use Hakka noodles or chow mein noodles for this. They have a great texture, but you can really use any type of Asian noodle you like – ramen, udon, or even spaghetti in a pinch!
• Soy Sauce: Soy sauce varies a lot depending on where it’s from. Indian soy sauce tends to be a little sweeter, while Chinese soy sauce is saltier. Adjust the amount to your preference. I love using a dark soy sauce for a richer color.
• Vegetables: Fresh is best, of course! But don’t be afraid to use what you have. The beauty of this recipe is that it’s super flexible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 3 cups of water to a boil with a pinch of salt (about 0.5 teaspoon). Add the noodles and cook until they’re al dente – that means slightly firm to the bite. Usually around 5-7 minutes.
2. Once cooked, drain the noodles immediately and rinse them under cold water to stop the cooking process. Set them aside. This prevents them from sticking together.
3. Now, heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Don’t let it burn!
4. Add the chopped spring onions and stir-fry for another minute.
5. Time for the veggies! Add the shredded cabbage, carrots, french beans, and capsicum to the pan. Stir-fry for about 3 minutes, until they’re slightly tender-crisp.
6. Pour in 4 cups of water or vegetable stock. Bring it to a boil.
7. Add 2-3 teaspoons of soy sauce, and 0.5-1 teaspoon of rice vinegar. Season with a little black pepper. Give everything a good mix.
8. Add the cooked noodles to the pan and simmer for 5-6 minutes, allowing the noodles to absorb the flavors of the sauce.
9. Finally, stir in the spring onion greens and chopped coriander leaves. Give it one last toss and serve hot!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the noodles! Al dente is key for the best texture.
• High heat is your friend. Stir-frying is all about quick cooking, so keep the heat up.
• Taste as you go. Adjust the soy sauce and rice vinegar to your liking.

Variations

This recipe is a blank canvas for your creativity!

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your soy sauce doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use gluten-free soy sauce (tamari is a great option) and gluten-free noodles. Rice noodles work wonderfully!
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes or a finely chopped green chili to the pan along with the garlic. My friend, Priya, loves adding a dash of Schezwan sauce for extra kick!
• Festival Adaptation: This is a fantastic quick meal to whip up during festivals when you’re short on time but still want something delicious.

Serving Suggestions

This vegetable noodle stir-fry is delicious on its own, but here are a few ideas for serving it:

• With a side of spring rolls or Manchurian.
• Garnish with sesame seeds and a drizzle of chili oil.
• Serve with a refreshing cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The noodles may absorb some of the sauce upon standing, so you might need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

What type of noodles work best for this recipe?

Hakka noodles or chow mein noodles are my favorites, but feel free to experiment with different types of Asian noodles.

Can I use pre-cut or frozen vegetables?

Absolutely! Pre-cut veggies are a huge time-saver. Frozen vegetables work too, but they might release a little extra water, so you might need to cook the sauce down a bit longer.

How can I make the sauce less salty?

Reduce the amount of soy sauce or add a little sugar to balance the flavors.

Is it possible to make this noodle recipe ahead of time?

You can prep the vegetables and sauce ahead of time. But I recommend cooking the noodles just before serving to prevent them from getting mushy.

What are some good protein additions to this vegetable noodle stir-fry?

Tofu, chicken, shrimp, or paneer would all be delicious additions! Just cook them separately and add them to the pan along with the noodles.