Stir-fry Vegetables with Noodles – amazingly delicious dish that I would gladly cook every day!
If you want to eat something healthy, tasty and easy to cook from Asian cuisine, then Noodles is the best option. They are very often the basis for preparing various dishes. I love to use noodles in my family menu as everyone can supplement them with whatever they want. Depending on individual taste preferences, I serve my family noodles with seafood, meat or vegetables. Noodles go well with poultry or beef, seafood, and any vegetables. It is often added to soups and various broths. And each time these dishes are different, but always delicious!
Stir-fry Vegetables with Noodles
Today, I decided to tell you how I cook a wonderful dish of Asian cuisine – Stir-fry Vegetables with Noodles. It is pleasing with its piquant appearance, magical aroma, and quite interesting taste. This dish turns out tasty, even though it takes minimum effort to be prepared. Also, this Stir-fry Vegetables with Noodles recipe is cooked without meat. This means that it is perfect for vegetarians. Also, if you are on a gluten-free diet this dish is suitable for you. These soba noodles are light yet savory and tasted delicious served both hot and cold.
Stir-fry Vegetables with Noodles recipe has a complex, multi-layered flavor with strong accents of chili pepper. Vegetables, during fast frying, do not have time to lose their crispness, thus retain a maximum of nutrients.
What is stir-frying?
Stir-frying is an Asian cooking technique of frying small pieces of food in a small amount of very hot oil, stirring permanently. Woks or pans are usually the utensils used for stir-frying. Besides, this cooking technique is considered a very healthy way to cook vegetables. That is because vegetables remain tender-crisp and retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil, the fat ratio is low.
What noodles do you use for stir-fry?
No exact rules are indicating the kind of noodles to use for stir-fry. Various noodles can be used for a stir-fry, pick up the ones you like most. Choose your favorite shape and texture and start your cooking journey. My favorites are soba noodles but egg noodles, udon or rice noodles are also very delicious. Soba noodles are made from buckwheat flour or a combination of buckwheat and wheat flours. Due to its compounds (seeds that contain all 8 essential amino acids, as well as fiber), it has a beneficial effect on blood sugar and heart health. Containing antioxidants, it prevents different inflammation, so it is a perfect healthy alternative to flour-based kinds of pasta.
The noodles can be easily found in supermarkets or Asian shops.
What vegetables to use for stir-fry
There is no standard recipe for Vegetables with Noodles, so you can use any vegetables you love. For example, instead of the vegetables used in my recipe, you can use broccoli, green beans, spinach, hot pepper, mushrooms. I like to play with taste and today for this recipe I choose vegetables that can be easily found in any market places – carrots and zucchini.
What ingredients do you need for Stir-fry Vegetables with Noodles?
For this recipe I used ingredients that can be easily found in every supermarket or Asian shops:
- Rice noodles
- Olive oil
- Sesame oil
- Soy sauce
- Black pepper
- Red chili flakes
- Sesame seeds
- Green onions
How to cook Stir-fry Vegetables with Noodles?
This dish is prepared very quickly, so before you start cooking, make sure that everything you need is at your fingertips.
In a large pot, boil the noodles according to the instructions on the package. Boil them until cooked through for 4-8 minutes, depends on its size. Then rinse with cold water and set aside.
I prefer soba noodles that are made from buckwheat flour or a combination of buckwheat and wheat flours. Today I didn’t find them in the nearest market, so I recurred to rice noodles.
Meanwhile, start preparing the vegetables. For this recipe, I usually stir-fry them. So, take 2 medium-size zucchini and 2 carrots and thinly slice them in stripes. Stripes should be as thick as the noodles are. You can cut them with a knife or mandoline slicer as I do (there is a good choice of this kitchen accessory on market).
Heat a wok over medium heat with 5 tabs of olive oil. Crush 3 cloves of garlic and add them to the warmed thoroughly oil. When the garlic starts turning light golden-brown – add carrots, leave them for 2 minutes and add zucchini. Saute vegetables for about 5 minutes over high heat, stirring permanently. Take care not to burn vegetables, they should remain a little crunchy. Lower the heat and add 3-4 tbsp of toasted sesame oil (it depends how much you love it) and 4 oz (120 ml) of soy sauce.
Mix the vegetables well to combine the sauce, then add in ⅛ tsp of black paper, ¼ tsp of red chili flakes. I would not advise you to add salt at this moment, because soy sauce can be salted enough. Add drain noodles and fry them with vegetables for a couple of minutes.
Serve sprinkled with sesame seeds and green onions, sliced at an angle.
What are the best sauces for Stir-fry vegetables?
Not by chance, I called this recipe improvisation, because almost any part of it can be changed. If you experiment with sauces, adding oyster sauce instead of soy sauce, the dish will be sweeter, so, with every improvisation, you will get a new dish. You can easily prepare Stir-fry Vegetables with Noodles recipe without toasted sesame oil, but then you will not get the “nutty” flavor characteristic.
- Do not stir-fry many vegetables at the same time, you have the chance to mince them.
- If you love chill you can add an extra teaspoon of chili oil.
- Stir-fry Vegetables with Noodles recipe is a good side dish for shrimps or meat (as Crispy Roasted Duck or Turkey in the oven)
- SERVE WITH PLEASURE!
Piquant Stir-fry Vegetables with Noodles
- 1 pack rice noodles
- 5 tbsp olive oil
- 3 tbsp toasted sesame oil
- 4 oz soy sauce
- 1/2 tsp ground pepper
- 1/4 tsp red chili flakes
- 1/2 tsp salt
- 3 cloves garlic
- 2 medium carrots
- 2 medium zucchini
- 2 tbsp sesame seeds
- 2 tbsp spring onion
- In a large pot, boil the noodles according to the instructions on the package
- Rinse noodles with cold water and set aside
- Take 2 medium-size zucchini and 2 carrots and thinly slice them in stripes as thick as the noodles
- Heat a wok over medium heat with 5 tbsp of olive oil
- Crush 3 cloves of garlic and add them to the well-heated oil
- Add the stripes of carrots. Leave them to fry for 2 minutes then add zucchini
- Saute vegetables for about 5 minutes over high heat, stirring permanently. Take care not to burn vegetables, they should remain a little crunchy
- Lower the heat and add 3-4 tbsp of toasted sesame oil and 4 oz (120 ml) of soy sauce
- Mix the vegetables well to combine the sauce, then add in ⅛ tsp of black paper, ¼ tsp of red chili flakes
- Add drain noodles and fry them with vegetables for a couple of minutes
- Sprinkled with sesame seeds and green onions and serve