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.
To Make This Chinese Vegetable Noodle Stir-fry You Will Need:
- thin noodles – egg noodles lo mein are best (if you can find them) or ramen can be substituted), cooked according to package directions, drained and rinsed with cold water
- extra light olive oil (or other light flavorless oil)
- green onions
- yellow onion
- white button mushrooms
- baby bok choy
- bean sprouts
- homemade stir-fry sauce (or sauce of your choosing)
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.
Meanwhile, add 1 tablespoon of olive oil into a hot work or chefs pan before adding in 1 bunch of green onions that have been cut into 2-inch pieces and cook for 1 minute.
Push the green onions off to the side and add 1 julienned carrots and 1 small horizontally sliced yellow onion, cook for 2 to 3 minutes or until softened.
Add in 1 heaping cup of mushrooms and cook for 1 minute.
Once starting to get tender, add in the 3 chopped bok choy and cook for an additional 1 minute.
Lastly add in the (6 ounces) cooked and rinsed noodles and the 1/2 cup of the rinsed and drained bean sprouts.
Pour in 1/4 to 1/2 cup of stir-fry sauce – depending on how you prefer it.
Toss and cook until the stir-fry sauce thickens and noodles heat through.
Serve immediately while hot.
Chinese Vegetable Noodle Stir-Fry
- 6 ounces thin 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 cup sliced white button mushrooms
- 3 baby bok choy, chopped, rinsed and dried
- 1/2 cup bean sprouts, rinsed and drained
- 1/2 cup homemade stir-fry sauce, or sauce of your choosing
- 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, you could 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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