Noodles with Stir-Fried Chilli Vegetables Recipe

Introduction

This quick and vibrant noodle dish features medium egg noodles tossed with a flavorful stir-fry of fresh Chinese-style vegetables and a tangy, sweet chilli sauce. Perfect for a speedy weeknight dinner, it combines bold flavors with a satisfying texture.

Ingredients

• 250g pack medium egg noodles
• 1 tbsp tomato purée
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp sunflower oil
• Small piece fresh root ginger, grated
• 300g pack Chinese-style stir-fry vegetables

Instructions

1. Step 1: Bring a pan of water to the boil. Add the noodles, bring back to the boil, and cook for 4 minutes. Drain well.
2. Step 2: In a small bowl, mix the tomato purée, soy sauce, sweet chilli sauce, and 150ml water.
3. Step 3: Heat the sunflower oil in a large pan or wok over medium-high heat. Add the grated ginger and stir-fry vegetables, cooking for 2 minutes.
4. Step 4: Add the drained noodles and sauce mixture to the pan. Cook together for a further 2-3 minutes until everything is piping hot and well combined.

Tips & Variations

• For extra heat, stir-fry a chopped red chilli along with the vegetables.
• Swap sunflower oil for sesame oil to add a nutty depth of flavor.
• Add some protein like cooked chicken or tofu for a more substantial meal.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave until steaming hot, adding a splash of water if the noodles seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of dried?

Yes, fresh noodles can be used and typically require less cooking time. Adjust boiling time according to package instructions to avoid overcooking.

What vegetables work best in this stir-fry?

Chinese-style stir-fry vegetable mixes usually include a variety of crisp vegetables like bell peppers, bean sprouts, and snap peas, which work well. You can also add broccoli, carrots, or mushrooms.

Noodles with Stir-Fried Chilli Vegetables Recipe

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★★★★★

4.9 from 76 reviews

• Author: Jack
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A quick and flavorful stir-fried noodle dish featuring medium egg noodles tossed with fresh Chinese-style vegetables and a tangy, sweet chilli sauce. This recipe offers a perfect balance of spicy, sweet, and savory flavors, ideal for a speedy weeknight meal.

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Ingredients

Scale 1x2x3x

Noodles and Sauce

• 250g pack medium egg noodles
• 1 tbsp tomato purée
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 150ml water

Vegetables

• 1 tbsp sunflower oil
• Small piece fresh root ginger, grated (about 1 tbsp)
• 300g pack Chinese-style stir-fry vegetables

Optional

• 1 chopped red chilli (for extra spice, optional)

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Instructions

1. Cook the noodles: Bring a large pan of water to a boil. Add the medium egg noodles, return to a boil, and cook for 4 minutes until tender. Drain the noodles thoroughly and set aside.
2. Prepare the sauce: In a small bowl, mix together the tomato purée, soy sauce, sweet chilli sauce, and 150ml of water. Stir to combine and set aside.
3. Stir-fry the vegetables: Heat the sunflower oil in a large pan or wok over medium-high heat. Add the grated fresh ginger and, if using, the chopped red chilli. Stir-fry for about 30 seconds to release their flavors, then add the Chinese-style stir-fry vegetables. Continue stir-frying for 2 minutes until the vegetables are just tender yet still crisp.
4. Combine and finish cooking: Add the drained noodles and the prepared sauce to the pan with the vegetables. Stir well to combine all ingredients. Cook for a further 2-3 minutes, stirring frequently, until everything is piping hot and the sauce has slightly thickened, ensuring the noodles absorb the flavors.
5. Serve: Remove from heat and serve immediately while hot for the best taste and texture.

Notes

• For extra heat, add a chopped red chilli at the start of stir-frying the vegetables.
• Use fresh root ginger for the best aromatic flavor, but ground ginger can be substituted in a pinch.
• Feel free to swap the Chinese-style stir-fry vegetables with your favorite fresh vegetables like bell peppers, snap peas, or broccoli.
• If you prefer a gluten-free version, use gluten-free soy sauce and gluten-free noodles such as rice noodles.
• Leftover stir-fried noodles can be stored in an airtight container in the fridge for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: stir-fry noodles, egg noodles, Chinese vegetables, quick dinner, sweet chilli sauce, easy stir fry