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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
