Stir Fry Vegetable Noodle Recipe
“An easy-breezy way of making a nutritious noodle meal that’s just as good as the ones served in restaurants.”
Mali Meirov
Original Recipe Author
We’re always on the look for recipes that can get the little tots to eat their greens, but we also want simple stuff that parents can throw together in a rush.
Now you can see why coming across this stir fry vegetable noodle recipe felt like hitting the jackpot.
So, what are you waiting for? Grab your thick spaghetti and give this one a shot!
Frequently Asked Questions:
Stir Fry Vegetable Noodle Recipe
I’m not a fan of thick spaghetti. Can I use thin pasta instead?
Yes, we went for no. 7, but you can shift to a different type of pasta if you’d like.
What is a rump cap? Can it replace chicken in this recipe, or is it too firm?
A rump cap (sometimes called coulotte) is a cut from the rear/hindquarter. It works for this recipe, but you’ll want to ask the butcher for thin strips.
Why did my stir-fry end up with soggy vegetables and too much sauce?
You need to really crank up the heat for this recipe to work. Check the tips section for more ideas on how to preserve the vegetables’ texture.
Is the cornstarch necessary?
Yes, it can be a game-changer!
Since the starch thickens things up, your sauce will stick to the noodles and cover every bit with sweet and spicy flavors.
Stir Fry Vegetable Noodle Recipe
Equipment
Ingredients
Stir Fry:
- 1 lbs. thick spaghetti (no. 7 (400 g))
- ½ medium onion
- 2 carrots (cut into strips)
- 1 bell pepper (cut into strips)
- 1 chili pepper (chopped)
- 6 mushrooms (cut)
- 7 oz. white cabbage (cut (200 g))
- 1 lbs. chicken breast (or beef – sirloin or rump cap, cut into thin strips (½ kg))
Sauce:
- ½ cup soy sauce
- ½ cup teriyaki sauce
- 1 tbsp. sesame oil
- 1 tbsp. date syrup
- 1 tsp. crushed chili
- 1 tbsp. cornstarch
- ¼ cup water
- 20 cashews (halved)
- 1 scallion stalk (cut into rings (for topping))
Instructions
- Cook your pasta according to the instructions on the box, then strain it and set it aside.
- Mix the sauce ingredients in a large bowl or a jar (easier to shake) and set it aside, too.
- Put a tiny bit of oil into your wok and preheat it.
- Put the chicken strips into the wok and stir-fry until it’s nearly golden.
- Add the chopped veggies to the wok and stir for a few minutes.
- Take the sauce and strained pasta and add them to the wok and stir to let the spaghetti soak the flavors.
- Garnish with scallion and serve hot!
Tips
- To keep the vegetables from going soggy, you want the wok to be scorching hot. So, drop some aromatics and keep your ears open for that sizzle. If you hear it, you can go ahead and add the rest of the goodies.
- It’s also important to note that the longer you leave them on the stove, the more likely they are to lose their texture. Make sure your noodles and sauce are ready to go before stir-frying the veggies.
your time to shine:
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“Really good, came out great. Thank you very much!”
Tovi Maimone
Fan
“Thank you for an amazing recipe. You rock! It came out really good!”
Ayala Ben Haroush
Fan
Oh, and we almost forgot!
This Stir Fry Vegetable Noodle Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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