Quick Vegetable Noodles Recipe – Sesame Ginger Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Noodles Recipe – Sesame Ginger Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 30 minutes. This vegetable noodles recipe is my go-to for those nights. It’s packed with flavour, super customizable, and honestly, just feels good to eat! I first made this when I was a student and needed something fast and filling – it’s been a staple ever since.

Why You’ll Love This Recipe

This isn’t just another noodle stir-fry. The combination of toasted sesame oil, fresh ginger and garlic, and a touch of rice vinegar creates a really vibrant, umami-rich flavour. It’s quick enough for a weeknight dinner, but tasty enough to impress guests. Plus, it’s a fantastic way to use up any veggies you have lurking in the fridge!

Ingredients

Here’s what you’ll need to make this deliciousness:

• 200 grams noodles (any kind you like!)
• 1 cup shredded cabbage
• ½ cup shredded carrots
• 8-10 French beans, thinly sliced
• ½ cup sliced capsicum (bell peppers)
• ½ cup chopped spring onion whites
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 2-3 tbsp toasted sesame oil
• 1-2 tsp celery (optional)
• 1-2 tbsp soy sauce
• Salt to taste
• Crushed black pepper to taste
• 1 tsp rice vinegar
• 1-2 tbsp spring onion greens

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Sesame Oil: Don’t skip the toasted sesame oil! It’s the star of the show. The flavour is so much richer and nuttier than regular sesame oil.
• Noodle Type: I usually use hakka noodles or even spaghetti in a pinch. But feel free to experiment! Udon, ramen, or even rice noodles would all work beautifully.
• Soy Sauce: Soy sauce flavours vary a lot depending on where it’s from. I grew up using a slightly sweeter, Indonesian-style soy sauce (kecap manis) which I love, but regular light or dark soy sauce works perfectly too. Adjust the amount to your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your veggies. Shred the cabbage and carrots, thinly slice the French beans and capsicum, and chop the spring onion whites and greens separately. Having everything ready to go makes the stir-fry process so much smoother.
2. Boil 5-6 cups of water with ½ tsp salt and ½ tsp oil. Add the noodles and cook until al dente (check the package instructions – you don’t want mushy noodles!). Drain, rinse with cold water, and set aside. This stops them from cooking further and keeps them from sticking.
3. Heat the sesame oil in a wok or large frying pan over medium-low heat. Add the minced garlic and ginger and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add the spring onion whites and stir-fry until they become translucent. This usually takes just a minute or two.
5. Now, add the French beans and cook for 2-3 minutes on high heat, until they start to brighten in colour.
6. Toss in the carrots, capsicum, and cabbage. Stir-fry for another 3-4 minutes, until the vegetables are slightly crunchy – we want a bit of bite!
7. If you’re using celery, add it now. Then, pour in the soy sauce, add salt and pepper to taste, and mix everything well.
8. Add the cooked noodles to the wok. Toss vigorously to combine, making sure the noodles are coated in all that lovely sauce.
9. Finally, drizzle in the rice vinegar and add the spring onion greens. Give it one last mix and serve immediately!

Expert Tips

• High Heat is Key: A hot wok is essential for a good stir-fry. It helps the vegetables cook quickly and evenly, and gives them that slightly charred flavour.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook the noodles and vegetables in stages to avoid overcrowding the pan.
• Taste as You Go: Seasoning is personal! Taste the noodles throughout the cooking process and adjust the soy sauce, salt, and pepper as needed.

Variations

This recipe is seriously flexible. Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soy sauce doesn’t contain any hidden animal products.
• Spice Level Adjustment: Add a pinch of red chilli flakes or a dash of sriracha for a fiery kick. My friend, Priya, loves adding a finely chopped green chilli!
• Gluten-Free Noodle Options: Use rice noodles or gluten-free wheat noodles for a gluten-free version.
• Festival/Quick Meal Adaptations: For a quick weeknight meal, use pre-cut veggies. For a more substantial meal, add some pan-fried tofu or chicken.

Serving Suggestions

These noodles are fantastic on their own, but they also pair well with:

• A side of spring rolls
• A simple cucumber salad
• A cup of hot and sour soup

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. They might be a little softer the next day, but still delicious!

FAQs

Let’s answer some common questions:

Q: What type of noodles work best for this recipe?

A: Honestly, any noodles you like! Hakka noodles are traditional, but spaghetti, udon, ramen, or rice noodles all work great.

Q: Can I use different vegetables in this stir-fry?

A: Absolutely! Broccoli, mushrooms, peas, bean sprouts – feel free to get creative and use whatever you have on hand.

Q: How can I adjust the saltiness of the noodles?

A: Soy sauce is the main source of salt, so start with a smaller amount and add more to taste. You can also add a pinch of salt if needed.

Q: What is the best way to prevent the noodles from sticking together?

A: Rinse the cooked noodles with cold water and toss them with a little sesame oil before adding them to the wok.

Q: Can this be made ahead of time?

A: You can prep the vegetables and cook the noodles ahead of time. Store them separately and then quickly stir-fry everything together when you’re ready to eat.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it and how it turns out!