VEGETABLE STIR FRY NOODLES

Ingredients

• 100 gcarrot
• 100 gcauliflower
• 100 ggreen beans
• 200 gmangetout
• 100 gmushrooms
• 1 mediumonion
• 100 g (about 2 cups)bean sprouts
• 2–3 large clovesgarlic
• 2.5 cmginger
• 250–300 gnoodles
• 2–3 litreswater
• 1 tbspsesame oil
• 1 tbspoil
• 1 tspsalt
• 1 tbspcashew nuts
• 1/4 tspcoarsely ground black pepper
• 240 ml (1 cup)water
• 1 tbspcornflour
• 1 tspred chilli sauce
• 1 tbspsoy sauce
• 2 tbsptomato sauce
• 4–8 tbsphoney
• 1 tbsprice
• 1/4–1/2 tspsalt
• 1/4 tspground black pepper
• 1/4 tsp (optional)chilli flakes
• 1 tbspsesame oil
• 1 tbspodourless oil
• 1 tbspsesame seeds
• 2–3 tbspchopped spring onions
• 1 tbsptoasted sesame seeds

Instructions

1. 1

   Boil the water

   Bring the 2–3 litres of water to the boil in a deep pan.

2. 2

   Salt the water

   Add 1 tsp salt and 1 tsp oil to the pan to help keep the noodles from sticking.

3. 3

   Cook the noodles

   Add the noodles and stir gently. Boil until al dente, following the packet timings; they took 3 minutes in the original preparation.

4. 4

   Drain the noodles

   Tip the noodles into a colander and rinse under cold water to halt the cooking and help prevent sticking.

5. 5

   Mix the sauce

   Put all the sauce ingredients except the cornflour in a pan. Adjust the sweetener to taste; 4 tbsp honey is the suggested starting amount.

6. 6

   Make a slurry

   As the sauce heats, combine the cornflour with 3 tbsp water to make a smooth slurry.

7. 7

   Thicken the sauce

   When the sauce starts to boil, pour in the cornflour slurry while stirring continuously. Keep stirring until it thickens slightly; it will thicken more as it cools.

8. 8

   Cut the carrot

   Wash, peel and cut the carrot into thin strips or sticks, or slice it into half-moons.

9. 9

   Prepare cauliflower

   Wash the cauliflower and cut its florets in half.

10. 10

    Trim the beans

    Wash and trim the green beans, then cut them into 5 cm pieces.

11. 11

    Prepare mangetout

    Wash and trim the ends of the mangetout, then cut each pod in half.

12. 12

    Slice mushrooms

    Wipe the mushrooms with a damp cloth and slice them.

13. 13

    Prepare aromatics

    Peel and slice the garlic. Peel the ginger and cut it into fine strips or mince it.

14. 14

    Cut the onion

    Peel the onion and cut it into thick strips or chunks.

15. 15

    Heat the oils

    Heat both oils in a wide pan over a high heat.

16. 16

    Cook aromatics

    Add the onion, garlic and ginger and stir-fry for 30 seconds.

17. 17

    Add cashews

    Stir in the cashew nuts.

18. 18

    Stir-fry vegetables

    Add the carrot, green beans and mangetout. Stir-fry for 1 minute, keeping the vegetables moving.

19. 19

    Add cauliflower

    Add the cauliflower and stir-fry for a further 15–30 seconds.

20. 20

    Cover the pan

    Cover and let the vegetables cook for 2–3 minutes. Do not add the salt at this stage.

21. 21

    Add mushrooms

    Add the mushrooms and stir-fry the vegetables for 1 minute.

22. 22

    Finish vegetables

    Add the bean sprouts, salt and pepper, then stir-fry for 1 minute.

23. 23

    Heat the oils

    In a wide pan or wok, heat 1 tbsp sesame oil and 1 tbsp odourless oil over a medium-high heat.

24. 24

    Toast the seeds

    Add the sesame seeds to the hot oils.

25. 25

    Add the noodles

    As soon as the seeds begin to pop, add the cooked noodles and mix well.

26. 26

    Combine vegetables

    Add the stir-fried vegetables, mix thoroughly and heat the noodle mixture until hot.

27. 27

    Add the sauce

    Pour in the sweet-and-sour sauce and mix until everything is coated.

28. 28

    Serve immediately

    Serve the noodles straight away, with the remaining sauce on the side.

What are vegetable stir-fry noodles?

Stir-fried noodles are a familiar style of Chinese-inspired cooking: noodles and vegetables are tossed together over high heat, then finished with a savoury or sweet sauce. This version pairs a generous assortment of vegetables with a sweet-and-sour sauce.

The method works because the ingredients are prepared before cooking and added in stages. Firmer vegetables get a head start, while delicate sprouts go in near the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 23g protein, 174g carbs, 29g fat.

The noodles and honey provide much of the carbohydrate, while the oils and cashews contribute most of the fat; noodles, cashews and vegetables provide some protein. To balance the plate, serve a generous share of the vegetables and add a simple protein side if desired.

Get the vegetables ready

Cut evenly: Thin carrot strips and similarly sized pieces of beans and mangetout cook quickly and at a similar pace. Halving the cauliflower florets also helps them soften during the brief covered stage.

Keep ingredients separate: Set the mushrooms, sprouts and aromatics aside until their turn in the pan. Stir-frying moves quickly, so having everything ready makes it easier to follow the timings.

Cook the vegetables in stages

Start with aromatics: A short 30-second stir-fry softens the onion slightly and releases the garlic and ginger’s fragrance without giving them long enough to burn.

Finish gently: The brief covered cook helps the vegetables soften, while adding the mushrooms and sprouts later keeps them from spending too long in the pan. Keep the vegetables moving when the recipe calls for stir-frying.

Thicken the sweet-and-sour sauce

Cornflour slurry: Mix the cornflour with water before adding it to the hot sauce. This makes it easier to incorporate smoothly as you stir.

Check the consistency: Stop when the sauce has thickened but is still pourable. It firms up further as it cools, so it need not look very thick in the pan.

Choose noodles and sweetness

Noodles: The packet’s instructions are the best guide to the cooking time; the original preparation took 3 minutes. Stop at al dente, then rinse with cold water to halt the cooking before the noodles are tossed back into the hot pan.

Honey: The sauce lists 4–8 tbsp, so start at the lower end and taste as it heats. The amount you use will change how sweet the finished dish is.

Finish and serve hot

Combine the noodles and vegetables in the wide pan or wok, then mix in the sauce so it coats the whole dish. Serve immediately, with extra sauce on the side as directed.

Spring onions and toasted sesame seeds are listed as finishing ingredients; scatter them over the noodles just before serving for a fresh, aromatic finish.

What to serve alongside

These noodles can make a full meal on their own, since they include noodles, nuts and a wide range of vegetables. For a larger spread, serve them with a simple vegetable side or a protein dish that suits the sweet-and-sour flavours.

Recipe notes & tips

• Use the noodle packet’s timing and drain them as soon as they are al dente.
• Rinse the cooked noodles under cold water, as directed, to stop them cooking further.
• Cut the vegetables before heating the pan so they can go in without delay.
• Keep the pan wide and the heat high when stir-frying, and avoid leaving the vegetables still for long.
• Begin with 4 tbsp honey and adjust the sauce to taste.
• Serve the finished noodles straight away while they are hot.

Variations

• Change the vegetables: Swap in other vegetables you have, cutting them to similar sizes so they cook evenly.
• Adjust the sweetness: Use the lower or higher end of the 4–8 tbsp honey range to suit your taste.
• Increase the heat: Add the optional chilli flakes to the sauce for a spicier finish.
• Use another noodle: Choose a different noodle type and follow its packet directions for cooking.
• Add a protein: Serve alongside tofu or another cooked protein to make the meal more substantial.

Common mistakes to avoid

• Overcooked noodles: Check them at the packet’s suggested time and drain when just al dente.
• Lumpy sauce: Mix the cornflour with water before adding it, then stir continuously as it goes into the boiling sauce.
• Burnt aromatics: Stir-fry the onion, garlic and ginger for only the specified 30 seconds before adding the next ingredient.
• Soft vegetables: Add them in the stated order and keep to the brief stir-fry and covered-cooking times.
• Too-sweet sauce: Start with 4 tbsp honey, taste, and add more only if you want it sweeter.
• Sticky noodles: Rinse them with cold water after draining, as the method directs.

How to store

Refrigerate leftover noodles in a covered container and use within 3 days. Reheat in a pan over a medium heat, stirring until hot throughout; add a small splash of water if they seem dry.

Frequently asked questions