Vegetable and Noodle Stir Fry

Ingredients

• 250 gvermicelli noodles
• 15 ml (1 tbsp)MAGGI Oyster Sauce
• 15 ml (1 tbsp)MAGGI Original Seasoning
• 10 ml (2 tsp)sesame oil
• 60 ml (¼ cup)water
• 2.5 ml (½ tsp)cornflour
• 15 ml (1 tbsp)oil
• 1 mediumonion, thinly sliced
• 1 smallred capsicum, thinly sliced
• 100 gbutton mushrooms, thinly sliced
• 2 cups (about 180 g)broccoli florets
• 100 gsnow peas, trimmed and halved lengthways

Instructions

1. 1

   Soak the noodles

   Put the vermicelli in a heatproof bowl and cover with boiling water. Leave until tender, then drain.

2. 2

   Mix the sauce

   In a jug, combine the oyster sauce, original seasoning, sesame oil, water and cornflour.

3. 3

   Stir-fry and serve

   Heat the oil in a wok or large frying pan over high heat. Add the onion, capsicum, mushrooms, broccoli and snow peas, and stir-fry for 3–4 minutes. Add the drained vermicelli and sauce mixture; cook for 2 minutes, or until heated through. Serve immediately.

What is a vegetable and noodle stir-fry?

A stir-fry cooks sliced ingredients quickly over high heat, keeping vegetables colourful and giving them a little bite. Vermicelli noodles are used in many Asian cuisines, and their fine strands work well with a light coating of sauce.

This version combines mushrooms, broccoli, snow peas, onion and capsicum with a savoury oyster-based sauce. Cooking the vegetables briefly before adding the noodles helps keep the dish lively rather than soft and heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 6g protein, 19g carbs, 4g fat.

The vermicelli supplies most of the carbohydrates, while the cooking oil and sesame oil contribute much of the fat. The vegetables add fibre and some of the protein, with the sauces contributing seasoning; serve alongside tofu or egg if you would like a more protein-rich plate.

Getting the noodles ready

Tender noodles: soak the vermicelli in boiling water until it is tender, then drain it well. Follow the noodle packet’s guidance if it gives a specific soaking time.

Keep them separate: drain the noodles before they go into the pan so excess water does not dilute the sauce. Have them ready to add as soon as the vegetables are cooked.

Building the sauce

Savoury base: oyster sauce and MAGGI Original Seasoning provide the main seasoning, while sesame oil adds a toasty aroma. Stir these together with the water before cooking so the flavour is distributed through the noodles.

Cornflour: whisk it into the sauce mixture to help the liquid cling to the noodles and vegetables. Mix thoroughly so it does not settle at the bottom of the jug.

Keeping the vegetables crisp

High heat: heat the wok or large frying pan before adding the oil and vegetables. Stir-frying for 3–4 minutes gives the vegetables a short cook while retaining some firmness.

Even slices: cut the onion, capsicum and mushrooms thinly so they cook quickly. Keep the broccoli florets a manageable size for the same reason.

Finishing the stir-fry

Add noodles last: once the vegetables have had their initial stir-fry, add the drained vermicelli and the sauce. Toss and cook for 2 minutes, just until everything is heated through.

Serve promptly: the noodles are at their best straight from the pan, while the vegetables still have some bite. Have bowls or plates ready before the final cooking step.

What to serve alongside

The noodles and vegetables make a complete, light meal on their own. For a more substantial plate, serve with tofu, egg or another protein prepared separately.

A simple side of fresh vegetables or a lightly dressed salad can add a cool contrast to the warm, savoury noodles.

Recipe notes & tips

• Prepare and slice all the vegetables before heating the wok, as the cooking moves quickly.
• Drain the vermicelli thoroughly to avoid watering down the sauce.
• Use a large wok or frying pan so the vegetables can be stirred without crowding.
• Stir the sauce again just before pouring it in, as the cornflour can settle.
• Taste the finished dish before serving, since the sauces provide most of its seasoning.

Variations

• Add tofu: fry cubes separately and fold them in with the noodles.
• Use other mushrooms: swap the button mushrooms for shiitake or oyster mushrooms.
• Change the vegetables: use thinly sliced carrot in place of some of the capsicum.
• Add heat: include sliced fresh chilli with the vegetables.
• Finish with crunch: scatter toasted sesame seeds over the served noodles.

Common mistakes to avoid

• Over-soaking the noodles: check them as they soften so they do not turn mushy in the pan.
• Leaving water on the noodles: drain them well so the sauce stays flavourful.
• Crowding the pan: use a large wok or frying pan to help the vegetables stir-fry rather than steam.
• Cooking the vegetables too long: keep to 3–4 minutes so they retain some bite.
• Adding the sauce without mixing: stir the cornflour through the liquid first to avoid lumps or settled starch.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a frying pan until piping hot, adding a small splash of water if the noodles have become dry.

Frequently asked questions