Veggie Noodle Stir-fry is a lively and colorful dish that brings together the crunch and freshness of various vegetables with the soft, satisfying texture of noodles. This meal is not only vibrant and bursting with different flavors but also incredibly adaptable to whatever veggies you have on hand. The stir-fry sauce adds a tangy and slightly spicy kick, coating the noodles and vegetables in a savory glaze that’s hard to resist. It’s a perfect dish for a quick dinner or a healthy lunch and can be easily adjusted to be vegetarian or vegan.
Ingredients:
- 200g noodles (such as soba, udon, or rice noodles)
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 carrots, julienned
- 1 zucchini, julienned
- 200g snap peas
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (or hoisin sauce for a vegetarian version)
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce or sriracha (optional)
- Spring onions and sesame seeds for garnish
Instructions:
- Prepare the noodles: Cook the noodles according to package instructions. Drain well and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger, sautéing until the onion becomes translucent and fragrant.
- Add the vegetables: Increase the heat to high and add the red and yellow bell peppers, carrots, zucchini, and snap peas. Stir-fry for about 3-5 minutes until the vegetables are just tender but still crisp.
- Combine the sauces: In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and chili sauce if using.
- Mix noodles and vegetables: Add the cooked noodles to the skillet with the vegetables. Pour the sauce mixture over the top and toss everything together to coat well and heat through.
- Garnish and serve: Sprinkle with chopped spring onions and sesame seeds before serving. Serve hot for a delicious and healthy meal.
