Chinese Vegetable Noodle Stir-Fry

This Chinese Vegetable Noodle Stir-Fry is easy and has a plethora of vegetables like carrots, mushrooms and baby bok choy (to name a few). All  are tossed with my homemade stir-fry sauce and noodles. Serve as is or as a side dish to chicken, fish or pork. 

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

I love noodles. Give me a bowl of noodle with a butter or olive oil, salt and pepper and I’m happy. Sprinkle it with fresh Parmesan cheese and I’m over the moon. Stir-fry noodles with a ton of fresh veggies and I’m blissed out. And that’s exactly how I felt yesterday after eating a bowl of this Chinese vegetable noodle stir-fry for lunch.

Since I had a batch of my homemade stir-fry sauce that I made over the weekend just chilling in the fridge, I picked up a few vegetables form a market nearby and whipped up a simple, veggie-loaded stir-fry.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Simple flavors. Quick prep and cooking. One bowl of deliciousness.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Here’s what you’ll need: 3 baby bok choy (chopped, rinsed and dried), 1 carrot (julienned), 1 bunch green onions (ends trimmed and discarded, green onions cut into fourths), 1 cup sliced onions, 1 heaping cup sliced mushrooms, 1/2 cup rinsed and drained bean sprouts, 6 ounces thin noodles* and 1 tablespoon extra light olive oil.

Start by bringing a pot of water to a boil. Following the package directions, cook accordingly. Once cook, rinse with cold water to stop the cooking process.

  • thin egg noodles, like lo mein or chow mein noodles, would be more traditional, but I was unlucky and couldn’t find any at my grocery store, so use any thin noodle you can get your hands on.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Meanwhile, add 1 tablespoon of olive oil into a hot work or chefs pan. Add in the green onions and cook for 1 minute.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Push the green onions off to the side and add the carrots and onions, cook for 2 to 3 minutes or until softened.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Next add in the mushrooms and cook for 1 minute.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Then add in the chopped bok choy and cook for an additional 1 minute.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Lastly add in the cooked and rinsed noodles, bean sprouts and then pour in 1/4 to 1/2 cup of stir-fry sauce.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Toss and cook until the stir-fry sauce thickens and noodles heat through.

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Serve immediately!

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Chinese Vegetable Noodle Stir-Fry

This Chinese Vegetable Noodle Stir-Fry has a plethora of vegetables like carrots, mushrooms and baby bok choy (to name a few) are tossed with homemade stir-fry sauce, and noodles. Serve as is or as a side dish to chicken, fish or pork.

Yield: 4 to 6

Prep Time: about 10-15 minutes

Cook Time: about 15 minutes

Total Time: about 30 minutes

Ingredients:

6 ounces thin noodles (egg noodles like chow mein or lo mein are best--if you can find them), cooked according to package directions, drained and rinsed with cold water

1 tablespoon extra light olive oil (or other light flavorless oil)

1 bunch green onions, trimmed and cut into fourths

1 carrot, julienned

1 cup horizontally sliced yellow onion

1 (heaping) sliced white button mushrooms

3 baby bok choy, chopped, rinsed and dried

1/2 cup bean sprouts, rinsed and drained

1/4 to 1/2 cup Homemade Stir-Fry Sauce (or sauce of your choosing)

Directions:

Bring a large pot of water to boil. Cook noodles according to package directions, drain and rinse with cold water.

Meanwhile heat olive oil in a large wok or 12-inch chefs pan. Add in green onions and cook for 1 minute. For added flavor, add a clove of garlic and 1/2 teaspoon of chili garlic paste here.

Scoot the green onions to the perimeter of the pan and add in the carrots and onions, cook for 2 to 3 minutes.

Next add in the mushrooms and cook for 1 minute. Then the chopped bok choy and cook for an additional 1 minute or until wilted. Then add in the noodles, bean sprouts and pour in a desired amount of sauce. Gently toss to combine and serve immediately.

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Chinese Vegetable Noodle Stir-Fry l SimplyScratch.com

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