Vegetable Stir-Fry Noodles

Ingredients

• 227 gnoodles, such as linguine or rice noodles
• 1 tbspsesame oil
• ½ heaped tbspfresh ginger, grated
• 3–4garlic cloves, minced
• 198 g fresh, or 25 g dried (rehydrated in water)mushrooms, chopped
• 1 largecarrot, sliced
• 1red pepper, sliced
• 1 mediumcourgette, sliced
• ¾ tsponion powder
• ½ tspsmoked paprika
• to tastesalt and black pepper
• to garnishspring onion
• to garnishsesame seeds
• 160 mlvegetable stock or water
• 3–4 tbsptamari, soy sauce (gluten-free if needed), or coconut aminos
• 2 tbsprice vinegar
• 2 tbsp, or more to tastemaple syrup
• 1 tbspcornflour
• 1 pinch (optional)red pepper flakes

Instructions

1. 1

   Cook the noodles

   Cook the noodles of your choice in salted water until al dente, taking care not to overcook them. Drain and set aside.

2. 2

   Stir-fry the vegetables

   Meanwhile, heat the oil in a wok or frying pan over a medium heat. Add the ginger and garlic and cook for about 2 minutes, stirring often. Add the mushrooms, carrot, red pepper, courgette, onion powder, smoked paprika, salt and black pepper. Stir-fry for about 5 minutes, until the vegetables have softened; add a splash of water or vegetable stock if needed to prevent sticking or burning.

3. 3

   Mix the sauce

   Whisk the vegetable stock, tamari, rice vinegar, maple syrup, cornflour and red pepper flakes, if using, in a medium bowl. Alternatively, put them in a lidded jar and shake to combine.

4. 4

   Simmer the sauce

   Pour the sauce into the pan and bring it to a simmer. Let it simmer for about 1 minute.

5. 5

   Toss with noodles

   Add the drained noodles and toss to coat. Cook for a further 1–2 minutes, then taste and adjust with more salt, pepper, tamari or maple syrup if needed.

6. 6

   Garnish and serve

   Finish with spring onion and sesame seeds, then serve. For a creamier result, stir in a few spoonfuls of peanut butter.

What are vegetable stir-fry noodles?

Stir-fried noodles are a flexible dish found in many Asian cuisines, with variations in noodle, vegetables and seasoning from place to place. This version pairs noodles with a quick-cooked mix of vegetables and a glossy, savoury-sweet sauce.

The combination of ginger, garlic, tamari, rice vinegar and maple syrup gives the sauce plenty of contrast. Using whatever vegetables are on hand makes the dish easy to adapt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 12g protein, 60g carbs, 5g fat.

The noodles and maple syrup provide most of the carbohydrate, while the sesame oil and sesame seed garnish contribute fat. The noodles, mushrooms and vegetables contribute some protein, though this is primarily a noodle-based dish; serve it with a protein-rich side if you want a more balanced plate.

Choosing the noodles

Noodle choice: Linguine works, as do rice noodles; follow the packet instructions for whichever type you use. Cook them just to al dente, since they will spend another minute or two in the pan.

Gluten-free option: Choose rice noodles and gluten-free tamari if you need the dish to be gluten-free. Check the labels on the other packaged ingredients too.

Building flavour in the pan

Aromatics: Start the ginger and garlic in the heated oil, stirring frequently for about 2 minutes. Keep them moving so they release their flavour without catching.

Vegetables: Add the mushrooms, carrot, pepper and courgette with the seasonings, then stir-fry for about 5 minutes. A small splash of stock or water can help if the pan starts to look dry.

Getting the sauce right

Mixing: Whisk the stock, tamari, vinegar, maple syrup, cornflour and optional chilli flakes before adding them to the pan. Mixing the cornflour into the liquid first helps it disperse through the sauce.

Thickening: Once the sauce is in the pan, bring it to a simmer and cook for about 1 minute. It should coat the noodles after they are tossed through it.

Keeping the texture balanced

Noodle timing: Drain the noodles as soon as they are al dente, rather than waiting for them to become very soft. The brief final cook in the sauce finishes them.

Vegetable doneness: The vegetables should be softened after about 5 minutes of stir-frying. Taste the finished dish and adjust the salt, pepper, tamari or maple syrup to suit.

Serving ideas

Garnish: Spring onion and sesame seeds add a fresh finish and a little crunch. Scatter them over just before serving.

On the side: Serve the noodles as they are for a quick meal, or add a simple side of extra vegetables. For a creamier sauce, stir in a few spoonfuls of peanut butter as suggested in the method.

Recipe notes & tips

• Prepare and slice the vegetables before heating the pan so they can go in without delay.
• Stir the ginger and garlic often during their 2-minute cook to help stop them catching.
• Keep the noodles al dente because they cook a little longer once added to the sauce.
• Whisk the cornflour thoroughly into the sauce ingredients before pouring them into the pan.
• Taste after tossing the noodles through the sauce and adjust the seasoning to your preference.

Variations

• Swap the noodles: Use rice noodles instead of linguine, cooking them according to their packet instructions.
• Change the vegetables: Replace any of the listed vegetables with what you have available, keeping the same stir-fry method.
• Make it gluten-free: Choose rice noodles and gluten-free tamari, and check ingredient labels.
• Add peanut butter: Stir a few spoonfuls into the finished sauce for a creamier result.
• Adjust the heat: Add the red pepper flakes for gentle chilli heat, or leave them out.

Common mistakes to avoid

• Overcooking the noodles: Stop at al dente so they do not become too soft during the final pan cook.
• Letting the aromatics catch: Stir the ginger and garlic frequently, and lower the heat if they begin to brown too quickly.
• Skipping the sauce mix: Combine the cornflour with the other sauce ingredients before adding them to the pan to avoid uneven thickening.
• Cooking the vegetables too long: Stir-fry for about 5 minutes, until softened, rather than letting them lose all their texture.
• Adding noodles too early: Wait until the sauce has simmered for about 1 minute, then toss in the drained noodles.

How to store

Store leftovers covered in the fridge for up to 3 days. Reheat until hot, adding a splash of water if the noodles or sauce seem dry.

Frequently asked questions