Ditch your favorite takeaways and make this stunning and delicious vegetable stir fried noodles at home for that rare cheat meal day! Being homemade, this vegan stir fried noodles give you the best of both worlds – taste as well as health!
Noodles being my favorite street food since childhood, I have had my ‘little-more-than’ a fair share of it till date! There is something so addictive in these vegetable stir fried noodles that I could not resist its temptation most of the time!
After sharing many chicken and shrimp noodle recipes, today I bring to you a meatless vegetable stir fried noodles which not only looks gorgeous but also tastes amazing!
You will thank yourself for skipping that takeaway order after you make this at home as your body & mind get all the goodness of homemade meals!
What’s more? This vegetable stir fried noodles is completely vegan friendly! How cool is that?
Having a vegan stir fried noodles recipe at hand which is loaded with all the goodness of vibrant veggies is an absolute win-win! Isn’t it?
What is vegetable stir fried noodles?
My vegetable stir fried noodles is that perfect meatless recipe for your meatless Mondays! It is loaded with the goodness of fresh vegetables which you can choose as per your liking.
Stir-frying is one of my favorite cooking techniques from a long time as it cooks things faster which means the nutrients are minimally destroyed during the cooking process.
At the same time stir frying does not demand a lot of cooking oil which essentially means lower calorie in your food.
This becomes possible because stir fry cooking happens at a higher temperature within a short span of time during which you would need to continuously stir the ingredients.
And that’s the only flip side of this vegetable stir fried noodles or any stir fry recipe for that matter!
Ingredients for vegetable stir fried noodles
Noodles: I used the dry noodles which you easily get in any supermarkets or even online. They hardly take any time to soften. All you need to do is soak them in salted boiling water for 10 to 15 minutes until the noodles strands open up.
These dry noodles are very handy especially when you want to make dinner on a busy weeknight. I have been using this brand since ages and have produced great results every time!
Vegetables: This is where you can bring your creative soul into action! Add whatever vegetables you love to this vegetable stir fried noodles and it will turn out absolutely fantastic!
As you can see, I added crispy fried baby corn, julienned carrots, cross-cut green beans and thinly sliced red onion.
Other options of veggies could be mushrooms, broccoli, bell pepper, cabbage and more.
Garlic: A generous amount of minced garlic adds tempting flavors to this vegetable stir fried noodles. I do not measure my garlic and just go by my gut feeling simply because I love the flavor of this aromatic!
Spring onion: Spring onion is a must according to me in any stir fry recipe and the same rule applies in this vegetable stir fried noodles as well!
Separate the white and greens of spring onion; use white parts at the very beginning while you stir fry the vegetables.
Sprinkle the spring onion greens at the very end once your dish is ready and give one final stir to mix them in!
Oil: Usually stir fried noodles from takeaways are too oily which is the primary reason I prefer to make my noodles at home! I can control the amount of oil and can also choose an oil of good quality.
My recommendation would be any flavorless oil like canola, sunflower or vegetable oil.
Soy sauce: I used light soy sauce in my vegetable stir fried noodles and that too a very small amount as I didn’t want to alter the bright color of the veggies and noodles.
Light soy sauce adds that depth of flavor which we expect from this Chinese condiment without making it too overpowering.
Salt & pepper: Season your stir fried noodles well with salt and freshly crushed black pepper. There are 2 steps of seasoning in this vegetable stir fried noodles – once while soaking the dry noodles in salted boiling water and later while stir frying the vegetables.
How to make vegetable stir fried noodles?
Step 1: First prepare your veggies. Peel and wash the carrots, wash the green beans. Then cut each carrot into thin juliennes. Trim the ends of the green beans and cross-cut them into 1-cm long pieces.
Step 2: Thinly slice all the baby corn lengthwise. Peel and thinly slice the onion. Separate whites and greens of spring onion and finely chop each portion.
Pro tip: Wash all the vegetables thoroughly before chopping especially spring onions as the stalks come with a lot of dirt and soil.
Step 3: Boil water in a sauce pan big enough to hold the noodles. Season the water generously with salt.
Step 4: Once the water comes to a full boil, add the dry noodles and switch off the flame. Allow the noodles to soak in salted boiling water for 10 to 15 minutes.
Step 5: After about 2 minutes, using a fork, open up the softened noodle strands and leave them to soak for another 10 to 12 minutes.
Step 6: Then drain the water out completely and transfer the softened noodles to a colander. Leave it beside the kitchen sink to allow all the excess water to drip off completely.
Step 7: Now heat a wok and add the oil of your choice. Swirl the wok so that oil coats the entire surface of the wok.
Step 8: When the oil is hot, reduce the heat to medium and add the dry red chillies, chopped spring onion whites and minced garlic.
Step 9: Stir fry the aromatics on medium heat for a minute until they become fragrant. Next add thinly sliced onion.
Step 10: Stir fry the onion for 4 to 5 minutes on medium heat until they become translucent. Now add julienned carrots, cross-cut green beans and baby corn slices.
Step 11: Stir fry the vegetables on medium heat for 8 to 10 minutes until they change their color slightly and turn soft.
Step 12: Season the vegetables with salt to taste and give a good stir to mix evenly.
Step 13: Add a couple of splashes of water and cover the wok with a lid for 2 minutes to let the veggies cook in the steam without turning too soft.
Step 14: After about 2 minutes, remove the lid and check the veggies; they should have become tender and all the excess water must have been absorbed.
Step 15: Now it’s time to add the noodles. Drop the drained noodles into the wok and drizzle the light soy sauce.
Step 16: Using a stir-frying spatula, stir fry the noodles along with the vegetables to evenly distribute the veggies within the soft noodles.
Step 17: Do a taste test and adjust seasoning if needed. Sprinkle black pepper powder for that spicy kick.
Step 18: Once the noodles are nicely fried and have crisped up, scatter the spring onion greens over the veggies & noodles and give one final stir!
Step 19: Your takeaway style vegetable stir fried noodles are ready to devour! Serve it warm with a sprinkling of white sesame seeds for a hint of crunch (it’s optional though) and enjoy!
More delicious and healthy stir fry recipes from Flavor Quotient
- Spicy Stir Fry Noodles with Shrimps & Broccoli
- Chicken and Veggie Stir Fry
- Stir Fried Mushroom & Chicken Noodles
- Dry noodles – 300 gm
- Dry red chilli – 2, broken into 2 pieces
- Onion – 1, large, thinly sliced
- Garlic – 10 to 12 cloves, minced
- Carrots – 2, medium, julienned
- Green beans – 10 to 15, cut into small pieces
- Baby corn - 12 to 15
- Spring onion - 5 to 6 stalks
- Oil – 4 tbsp
- Light soy sauce – 1 tbsp
- Freshly crushed black pepper - ½ tsp
- Salt to taste
- First prepare your veggies. Peel and wash the carrots, wash the green beans. Then cut each carrot into thin juliennes. Trim the ends of the green beans and cross-cut them into 1-cm long pieces.
- Thinly slice all the baby corn lengthwise. Peel and thinly slice the onion. Separate whites and greens of spring onion and finely chop each portion.*
- Boil water in a sauce pan big enough to hold the noodles. Season the water generously with salt.
- Once the water comes to a full boil, add the dry noodles and switch off the flame. Allow the noodles to soak in salted boiling water for 10 to 15 minutes.
- After about 2 minutes, using a fork, open up the softened noodle strands and leave them to soak for another 10 to 12 minutes.
- Then drain the water out completely and transfer the softened noodles to a colander. Leave it beside the kitchen sink to allow all the excess water to drip off completely.
- Now heat a wok and add the oil of your choice. Swirl the wok so that oil coats the entire surface of the wok.
- When the oil is hot, reduce the heat to medium and add the dry red chillies, chopped spring onion whites and minced garlic.
- Stir fry the aromatics on medium heat for a minute until they become fragrant. Next add thinly sliced onion.
- Stir fry the onion for 4 to 5 minutes on medium heat until they become translucent. Now add julienned carrots, cross-cut green beans and baby corn slices.
- Stir fry the vegetables on medium heat for 8 to 10 minutes until they change their color slightly and turn soft.
- Season the vegetables with salt to taste and give a good stir to mix evenly.
- Add a couple of splashes of water and cover the wok with a lid for 2 minutes to let the veggies cook in the steam without turning too soft.
- After about 2 minutes, remove the lid and check the veggies; they should have become tender and all the excess water must have been absorbed.
- Now it’s time to add the noodles. Drop the drained noodles into the wok and drizzle the light soy sauce.
- Using a stir-frying spatula, stir fry the noodles along with the vegetables to evenly distribute the veggies within the soft noodles.
- Do a taste test and adjust seasoning if needed. Sprinkle black pepper powder for that spicy kick.
- Once the noodles are nicely fried and have crisped up, scatter the spring onion greens over the veggies & noodles and give one final stir!
- Your takeaway style vegetable stir fried noodles are ready to devour! Serve it warm with a sprinkling of white sesame seeds for a hint of crunch (it’s optional though) and enjoy!
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