Veggie Stir-Fry Noodles

Ingredients

• 120 ml (½ cup)low-sodium soy sauce or tamari
• 30 ml (2 tablespoons)toasted sesame oil
• 30 ml (2 tablespoons)rice vinegar
• 15 ml (1 tablespoon)brown sugar or maple syrup
• 15 ml (1 tablespoon)cornflour
• 5 ml (1 teaspoon), optionalSriracha or chilli garlic sauce
• 225 g (8 oz)stir-fry noodles, such as lo mein or udon
• 30 ml (2 tablespoons)high-heat cooking oil, such as avocado, rapeseed or grapeseed oil
• 4 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh ginger, grated
• 1 medium headbroccoli, cut into small florets
• 1 largecarrot, julienned or thinly sliced
• 1red pepper, thinly sliced
• 115 g (4 oz)shiitake mushrooms, sliced
• 75 g (½ cup)shelled edamame
• 4spring onions, sliced, white and green parts separated
• 30 ml (2 tablespoons)cold water, for the cornflour slurry
• To tastesalt, for the noodle water
• 2.5 ml (½ teaspoon)sesame oil, for tossing the drained noodles

Instructions

1. 1

   Mix the sauce

   Whisk the soy sauce or tamari with the toasted sesame oil, rice vinegar, brown sugar or maple syrup, and optional Sriracha. In a separate small bowl, mix the cornflour with 2 tablespoons (30 ml) cold water until smooth. Set both mixtures aside.

2. 2

   Cook the noodles

   Bring a large pan of salted water to the boil and cook the noodles according to the packet instructions until al dente. Drain straight away, briefly rinse under cold water, then toss with ½ teaspoon (2.5 ml) sesame oil and set aside.

3. 3

   Prepare the vegetables

   Before heating the wok, prepare all the vegetables: cut the broccoli into small florets, julienne the carrot, slice the pepper and mushrooms, and slice the spring onions, keeping the white and green parts separate. Mince the garlic and grate the ginger, then arrange everything within reach.

4. 4

   Heat the wok

   Set a large wok or heavy-based frying pan over a high heat and add the cooking oil. Heat until it shimmers before adding the other ingredients.

5. 5

   Cook the aromatics

   Add the garlic, ginger and white parts of the spring onions. Stir-fry constantly for about 30 seconds, until fragrant, taking care not to let them burn.

6. 6

   Stir-fry vegetables

   Add the broccoli and carrot and stir-fry, tossing constantly, for 2–3 minutes. Add the pepper and shiitake mushrooms and cook for another 2–3 minutes, until the pepper is tender-crisp and the mushrooms have released their moisture and begun to brown. Stir in the edamame and cook for 1 minute.

7. 7

   Toss with noodles

   Add the cooked noodles and pour over the soy sauce mixture, not the cornflour slurry. Toss vigorously with tongs for about 1 minute, until everything is combined and heated through.

8. 8

   Thicken the sauce

   Stir the cornflour slurry again, then pour it into the wok. Toss for another 30–60 seconds, until the sauce thickens into a glossy coating.

9. 9

   Garnish and serve

   Turn off the heat, scatter the green parts of the spring onions over the noodles and serve straight away.

What are veggie stir-fry noodles?

Stir-frying is a Chinese cooking technique in which ingredients are cooked quickly over high heat while being moved constantly. Noodles cooked this way are found across many East and Southeast Asian cuisines, with different noodles, vegetables and sauces used from place to place.

This version pairs noodles with broccoli, carrot, pepper, shiitake mushrooms and edamame. A soy-based sauce, brightened with vinegar and finished with cornflour, brings the ingredients together in a coating rather than a pool.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 15g protein, 0g carbs, 12g fat.

The noodles supply most of the carbohydrates, while the cooking and sesame oils contribute much of the fat. Edamame and the noodles provide some protein, with the vegetables adding bulk and variety. For a balanced plate, serve a portion with extra vegetables or a side salad.

Choose noodles that hold their shape

Noodle choice: Lo mein or udon both work well here; spaghetti can also be used. Cook them just to al dente, since they will be tossed in the hot wok again.

Rinsing: A brief rinse under cold water stops the cooking and helps limit sticking while you prepare the vegetables. Tossing with the measured sesame oil further separates the noodles.

Get everything ready first

Mise en place: Stir-frying moves quickly, so chop and measure everything before heating the pan. Keep the sauce and cornflour slurry separate until the stages specified in the method.

Even cuts: Small broccoli florets and thin carrot slices cook faster and more evenly than large pieces. Keep the spring onion whites and greens apart so the whites can flavour the oil and the greens stay fresh for serving.

Cook the vegetables in stages

Firm vegetables: Start with broccoli and carrot, which need the longest time in the pan. Toss them often so they cook evenly and get a little colour.

Quicker additions: Pepper and shiitakes go in next, followed by the edamame for just 1 minute. The aim is tender-crisp vegetables, with the mushrooms starting to brown rather than sitting in their released moisture.

Make the sauce cling

Smooth slurry: Mixing the cornflour with cold water separately helps it disperse without lumps. Give it another stir immediately before pouring, as the cornflour settles while it stands.

Final toss: Add the slurry only after the noodles and vegetables have been coated with the soy mixture. Keep tossing for 30–60 seconds, until the sauce turns glossy and clings to the ingredients.

Keep the heat high

Hot pan: Heat the oil until it shimmers before adding the garlic, ginger and spring onion whites. This helps the vegetables fry rather than steam.

Small batches: If your pan is not large enough to toss everything freely, cook the vegetables in batches and combine them with the noodles at the sauce stage. Crowding the pan can make it difficult to keep the ingredients moving.

Serve straight from the wok

Fresh finish: Add the spring onion greens after turning off the heat for a crisp, lively garnish. Serve promptly, while the noodles are hot and the sauce is at its glossiest.

On the side: These noodles can be served on their own or with a simple cucumber salad. For a more substantial meal, serve them alongside tofu or another protein.

Recipe notes & tips

• Use a large wok or pan so the vegetables have room to fry rather than steam.
• Cut the broccoli florets and carrot slices to a similar size for more even cooking.
• Keep the cornflour slurry separate from the sauce mixture until the final thickening step.
• Taste the sauce before cooking and adjust the optional Sriracha to suit your preferred heat.
• Have the drained noodles and all the prepared vegetables beside the hob before you start stir-frying.

Variations

• Use tamari: Choose it instead of soy sauce for a gluten-free alternative, checking the product label.
• Swap the vegetables: Use other quick-cooking vegetables in place of the pepper or mushrooms.
• Change the noodles: Try spaghetti if you do not have lo mein or udon.
• Adjust the heat: Leave out the Sriracha for a milder sauce or add it to taste.
• Add tofu: Brown pieces separately, then toss them in with the noodles and sauce.

Common mistakes to avoid

• Overcooking the noodles: Stop at al dente because they will heat through again in the wok.
• Crowding the pan: Cook in batches if everything cannot be tossed freely.
• Adding the slurry too early: Keep it separate until after the noodles have been coated with the soy mixture.
• Skipping the slurry stir: Mix it again just before adding so the cornflour is evenly distributed.
• Burning the aromatics: Stir constantly and add the vegetables after about 30 seconds, once the garlic and ginger smell fragrant.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat in a pan over a medium heat, tossing until hot throughout; add a small splash of water if the sauce has thickened too much.

Frequently asked questions