Ingredients needed for the vegetable stir-fry noodles
- 200 g noodles mie (Mi Goreng), soba or other vegan noodles
- 1 pcs leeks or onion
- 2 cloves garlic
- 1 handful mushrooms
- 1 zucchini small
- 1 red bell pepper
- 1 carrot
- 2 tbs sesam oil or other oil of choice
- 4 tbs soy sauce low sodium
- 1 pinch red chili flakes
- asian sweet and sour sauce optional
- 1 tbs tamarind paste optional
- fresh green onions to serve
Vegetable stir-fry noodles is a basic recipe using Asian noodles. Noodles is a type of Asian pasta that is primarily made from rice or wheat flour, but other types also exist. If you are looking for a vegan type please consider that there are some that contain eggs. Google the noodle styles that are completely vegan before buying some.
I use rice or wheat (mie noodles) and add whatever vegetables I have on hand. This dish is great to clean the veggies you have left in the fridge before going on holiday.
This recipe for vegetable stir fry noodles is very basic and it is vegan, but you can add raw beaten egg, tofu, seafood, or meat if you wish. We usually prepare it only with vegetables and sometimes with egg or tofu, and it’s one of our favorite recipes.
If you enjoy Asian cuisine, I recommend using sesame oil. It imparts that typical Asian flavor and aroma. I use tamarind paste for various Asian sauces – I add a little when I have it, but it’s not mandatory.
This vegetable stir-fry noodles recipe is easy to make and so delicious. You can add veggies of your choice! If you are a fan of Asian cuisine and looking for new ideas, try the recipes for Carrot cream soup with Thai curry or green Thai curry with vegetables.
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And here is how to prepare this vegetable stir-fry noodles
Vegetable stir fry noodles
Ingredients
- 200 g noodles mie (Mi Goreng), soba or other vegan noodles
- 1 pcs leeks or onion
- 2 cloves garlic
- 1 handful mushrooms
- 1 zucchini small
- 1 red bell pepper
- 1 carrot
- 2 tbs sesam oil or other oil of choice
- 4 tbs soy sauce low sodium
- 1 pinch red chili flakes
- Asian sweet and sour sauce optional
- 1 tbs tamarind paste optional
- fresh green onions to serve
Instructions
- Cook the noodles according to the instructions on the packaging.
- Cut the veggies in small pieces.
- Put the oil in a large pan (or wok) and sauté the veggies. First put the hard ones that need more time like the carrot, leek and mushrooms. Put the zucchini at the end.
- Drain the noodles and add into the pan. Add the say sauce tamarind and optional spices that you want to use.
- Sprinkle with fresh green onions and serve.