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How to make stir fry vegetable noodle for two
If you’re looking for a quick and easy dinner you can’t go past this vegetable stir fry with noodles. Colourful vegetables are sautéed then mixed with a deliciously simple asian-inspired sauce. This healthy veggie stir fry can be made using ramen noodles or rice noodles, and will be on the table in under 20 minutes.
This Vegetable Stir Fry with Noodles is my go-to easy dinner when I can’t be bothered making anything else. Which if I’m being honest is multiple times a week.
You can use whatever vegetables you have on hand which is great, and I’m always trying new combinations as I clear out my crisper through the week.
I personally love to use ramen noodles for this, but you could use rice noodles just as easily. Just cook them according to packet instructions and mix through right at the end before serving.
There are countless types of noodles you can use in stir fries but my favourites would have to be either ramen noodles or rice noodles. Both are fairly “light” options, meaning you don’t finish the meal feeling bloated and bursting at the seams!
One of the great things about stir fries is that they are easily customisable to what you have on hand. I’ve included my suggestions for a vegetable mix that works well for this stir fry in the recipe below but really the skies the limit on what you can add. Here’s some veggie suggestions to pick and choose from:
You could also easily add in some protein in the form of tofu, egg, chicken etc. I like to keep things light at dinner time so I generally don’t add anything else in, but when I eat this for lunch I bulk it out some more.
As I mentioned above, I’ve added a suggestion of a good vegetable mix for this stir fry below but feel free to mix and match your own mix.
Here’s what you’ll need to make the stir fry as is (full measurements are listed in the printable recipe card at the bottom of this post)…
OPTIONAL
Preheat oil in a wok on medium heat. Add onion and garlic, and sauté for a minute or so until onion is softened.
Add the rest of the vegetables to the wok and sauté for a few minutes until the vegetables are softened.
Meanwhile, cook noodles to packet instructions, then drain and add to the wok.
Pour in soy and oyster sauce (and chilli or sriracha, if using) and mix altogether.
Serve immediately.
If you’ve made this Vegetable Stir Fry with Noodles I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
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