STIR FRIED NOODLES WITH VEGETABLES RECIPES

VEGETABLE STIR-FRY WITH NOODLES | SAINSBURY'S RECIPES

Vegetable stir-fry with noodles | Sainsbury's Recipes image

Colourful, tasty and the easiest stir fry we've made! Idea for a quick dinner, try this tasty vegetable stir-fry with noodles.

Provided by Sainsbury's

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

Ingredients

rice noodles
carrot, peeled and sliced in rounds
broccoli, cut into very small florets
50g mushrooms
spring onion, trimmed and finely chopped
5cms fresh ginger - grated
red bell pepper - sliced into strips
yellow bell pepper - sliced into strips
sesame seeds
2 tbsp oyster sauce
70g red cabbage - chopped into strips
30g roasted peanuts
1 fresh red chilli - finely sliced
15g coriander

Steps:

First cook the noodles, in a bowl add the noodles to some boiling water and cover, and let it stand for 10 minutes - until they are soft. Then rinse in cold water drain and set aside

In a wok start to heat the oil, along with the oyster sauce, grated ginger and chilli

Add in carrots, broccoli, cabbage, and peppers and toss well into the sauce cook for a few minutes

Next add in the mushrooms

Cook together for a further few minutes, until the veg has cooked but good to leave a crunch, add a splash of water if you feel it needs a bit more sauce

Add the noodles to the wok and cook for a further few minutes

Serve with the coriander, chopped nuts and spring onions on top.

Nutrition Facts : Calories 291 calories, FatContent 13.0 grams, SaturatedFatContent 2.3 grams, SugarContent 13.0 grams, SodiumContent 900.0 milligrams salt, CarbohydrateContent 32.0 grams, FiberContent 7.7 grams, ProteinContent 8.0 grams

THAI STIR FRIED NOODLES WITH VEGETABLES RECIPE - FOOD.COM

Thai Stir Fried Noodles With Vegetables Recipe - Food.com image

Duplicated here from another website for easy access. These stir-fried noodles are made with a flavorful stir-fry sauce composed of lime juice, soy sauce, white pepper, and chili. This dish can be made vegetarian/vegan, or get creative and add your own choice of protein source (chicken, tofu, and shrimp are all delicious options). Note that although most Thai noodle dishes are made with rice noodles, there are also various Chinese-inspired Thai noodle dishes made with wheat or egg noodles, as in this recipe.

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 3-4 serving(s)

Number Of Ingredients 19

Ingredients

8 ounces chinese-style wheat noodles or 8 ounces egg noodles
4 garlic cloves, minced
2 -3 teaspoons grated galangal or 2 -3 teaspoons ginger
1/4 cup chopped shallot
1 carrot, sliced (or cut into matchsticks)
5 -8 shiitake mushrooms, sliced
1 small head broccoli, chopped into florets
1 small red pepper, sliced
2 cups bean sprouts
fresh coriander (to garnish) or basil (to garnish)
2 -3 tablespoons vegetable oil, for stir-frying
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
3 tablespoons oyster sauce
1 1/2-2 teaspoons sugar
1/4 tablespoon white pepper
1/2-3/4 teaspoon dried crushed red pepper flakes

Steps:

Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
Taste-test the noodles, adding up to 1 more tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!

Nutrition Facts : Calories 511.2, FatContent 11.4, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 2066.2, CarbohydrateContent 90.5, FiberContent 8.9, SugarContent 12, ProteinContent 23.2

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