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.
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.
Simple flavors. Quick prep and cooking. One bowl of deliciousness.
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.
Meanwhile, add 1 tablespoon of olive oil into a hot work or chefs pan. Then add in the green onions and cook for 1 minute.
Next push the green onions off to the side and add the carrots and onions, cook for 2 to 3 minutes or until softened.
Next add in the mushrooms and cook for 1 minute.
Then add in the chopped bok choy and cook for an additional 1 minute.
Lastly add in the cooked and rinsed noodles, bean sprouts and then pour in 1/4 to 1/2 cup of stir-fry sauce.
Next, toss and cook until the stir-fry sauce thickens and noodles heat through.
Finally serve immediately!
Enjoy! And if you give this Chinese Vegetable Noodle Stir-Fryrecipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
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