Stir-fried noodles with vegetables are a typical dish of the Asian tradition. It’s a light yet flavorful dish, well-balanced in flavors. The soft noodles combine perfectly with the crunchiness of the stir-fried vegetables, including zucchini, carrots, and red bell pepper. However, you can always change the vegetables and add those you like best, for example, cabbage, savoy cabbage, green beans, and many other vegetables. Finally, add some soy sauce (I opted for the low-salt version) which gives the dish that tasty and flavorful touch. If you like, you can also add some ginger. If you enjoy dishes with mixed vegetables, you might also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to Prepare Stir-Fried Noodles with Vegetables
- 7 oz noodles
- 1 zucchini (large)
- 2 carrots
- 1 red bell pepper
- 1 white onion
- 2 oz bean sprouts
- 3 tbsp soy sauce (Low-salt)
- to taste salt
- to taste vegetable oil
Tools
- Wok
- Cutting Board
- Knife
- Pot
Steps to Make Stir-Fried Noodles with Vegetables
To prepare stir-fried noodles with vegetables, first wash the vegetables thoroughly. Wash the zucchini, remove the ends, then slice them into rounds and then into sticks. Peel the carrots and cut them in half and then into thin sticks. Clean a white onion and slice it thinly. Now wash the red bell pepper well, remove the white inner parts and seeds, then cut it into thin strips. Take a wok or a large non-stick pan, heat the pan, pour in some vegetable oil or extra virgin olive oil and sauté the white onion. Once it’s sautéed, add the vegetables and cook them over high heat. Toss the vegetables frequently, make them jump, then add a pinch of salt but not too much since soy sauce, which is salty, will be added at the end. Cook the vegetables for about 10 minutes; they should be nice and crunchy and golden.
Meanwhile, bring a pot of salted water to a boil and cook the noodles according to the package directions, mine took about 5/6 minutes. In the vegetable wok, towards the end of cooking, add the bean sprouts and 3 tablespoons of soy sauce. Adjust according to taste, adding more or less. Mix everything well.
Meanwhile, the noodles will also be cooked. Drain them and add them directly to the wok, toss the vegetables and noodles together to flavor them well and add a drizzle of vegetable oil. To finish, if you like, you can add some sesame seeds. Your noodles are ready to be enjoyed!
Storage and Tips
You can store the noodles for up to 2 days in the refrigerator in an airtight container.
If you like, you can use scallions instead of white onion, add ginger if you like, or even some chili pepper.
