Quick Vegetable Stir Fry with Noodles
When you’re hungry and just want something really fast… look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used ‘straight to wok’ medium noodles, which are just so convenient when you want food now.
Servings Prep Time
2servings 3minutes
Cook Time
7minutes
Servings Prep Time
2servings 3minutes
Cook Time
7minutes
Ingredients
Instructions
  1. Chop all your veg and heat 1 Tbsp oil in a wok before throwing it all in. Saute for 2 minutes
  2. Add the dark soy sauce and mix well. This will season the veg nicely and add some colour. Add the chinese five spice and ensure everything is covered evenly. You only need about 1/2 tsp of this! Saute for another 2 minutes.
  3. Create a hole in the middle of the wok and add the noodles along with the light soy sauce and white rice vinegar, mix in well. The hotter the pan the better at this stage. Fry the noodles in the middle for 1-2 minutes before mixing with the veg and serving with fresh coriander sprinkled on top.
Recipe Notes

Other great veg options for this include beansprouts, green beans or mange tout, sliced water chestnuts and broccoli. You can make a great stir fry using almost any vegetables you have available!