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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