Our Cookbook

Chinese

Vegetable noodle stir fry

A flexible vegetable and egg noodle stir fry — use whatever veg you have.

  • YieldServes 4
  • Prep10m
  • Cook5m
  • Effortweeknight

Stir fry

  • 1 tbsp vegetable oil
  • 2 clove garlic, finely chopped
  • 1 tbsp ginger, finely sliced
  • 0.5 onion, sliced
  • 1 large carrot, sliced on the diagonal
  • 3 pak choi (or other leafy greens)
  • 1 pepper, sliced
  • 1 handful mushrooms, sliced
  • egg noodles, cooked to packet instructions

Sauce

  • 1 tbsp cornflour
  • 1.5 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tbsp Chinese cooking wine (or mirin)
  • 0.5 tsp sesame oil
  • a dash of white pepper
  • 175ml water

To garnish

  • spring onions and sesame seeds

Method

  1. Mix the cornflour with the soy sauce until smooth, then stir in the remaining sauce ingredients.
  2. Heat the oil in a wok over a high heat. Add the garlic and ginger and stir for 10 seconds.
  3. Add the onion and cook 30 seconds, then add the carrot, pepper and pak choi stems and stir-fry for 1 minute.
  4. Add the mushrooms (and any other quick-cooking veg) and cook for 2-3 minutes.
  5. Pour in the sauce and toss until thickened, then add the cooked noodles and toss to coat. Garnish with spring onions and sesame seeds.

Notes

An adaptable base — swap in any veg you like; the sauce ratio stays the same.