Vegetarian Fried Noodles

    Vegetarian Fried Noodles


    123 people made this

    About this recipe: Egg noodles and crunchy vegetables are stir-fried in this easy, quick dinner.

    Serves: 4 

    • 300g fresh egg noodles
    • 180 ml (3/4 cup) vegetable or chicken stock
    • 60ml (1/4 cup) soya sauce
    • 1 tablespoon cornflour
    • 2 tablespoons vegetable or peanut oil
    • 2 celery sticks, chopped
    • 200g mushrooms, sliced
    • 1 red capsicum, sliced
    • 1 medium onion, sliced
    • 150g beansprouts
    • 100g snow peas

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a pot of lightly salted water to a boil. Steep noodles in the boiling water for 1 minute, then drain.
    2. In a small bowl, whisk together the stock, soya sauce and cornflour.
    3. Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, red capsicums and onion and cook for about 3 minutes. Add the stock mixture, beansprouts and snow peas. Continue to cook and stir for about 5 minutes, until vegetables are tender but crisp.
    4. Stir in the cooked, drained noodles until warmed through and serve.

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