Chinese Vegetable Stir Fry Recipe

Kale, sweet red peppers, sweetcorn, carrots and more nutritious vegetables added to egg noodles to create a delicious Chinese vegetable stir fry recipe.

This vegetable stir fry is a delicious and easy leftover meal option. It is easy to adjust depending on what you have to hand, but on this occasion, I added kale capsicum peppers, onions, and sweetcorn.

For more tasty noodle recipes try this Quick Chinese Beef Noodles Recipe, Easy Buldak Noodles Recipe or Singapore Rice Noodles Recipe.

Why You Should Try This Chinese Vegetable Stir Fry Recipe

• This delicious stir fry was made in less than 30 minutes! Like seriously what’s better than a quick meal.
• It is also meat free so if you are vegan, vegetarian or it's meatless Monday then this is this dish for you. The flavours in this dish are so well balanced that you won’t even notice it’s meatless.
• You can customise it and add your favourite veggies.

The Chinese Vegetable Stir Fry Recipe

1. Cook 125 g of egg noodles in boiling water for 3-6 minutes or until soft. Drain out water and set aside.
2. Heat a splash of oil in a large wok pan and cook ¼ of chopped onions, ½ a clove of chopped garlic, ¼ chopped red bell pepper, ¼ cup of sweetcorn and 1 large chopped carrots on a medium heat for 3-5 mins.
3. Season the vegetables with salt to taste, pepper to taste, lemon juice to taste, 1-2 teaspoon of honey (optional), 2-3 tbsp of soy sauce, 1-2 tsp of  balsamic vinegar and cook for 2-3 minutes. Continue tasting all through and adjust the seasoning as needed.
4. Remove from heat, add the cooked noodles to the wok and stir well. If you are a veggie lover you may also enjoy this Spicy Vegetable Stew.

This stir fry would make a lovely meal prep option and can refrigerate for 2-3 days.

Alternatives

There is a lot of room to be very creative with this dish. Here are some examples of different ingredients you can add:

• Mushrooms
• Tofu
• Tempeh
• Beans sprouts
• Broccoli
• Peas
• Pak choi

…And so much more. To make this dish vegan omit the honey.

Chinese Vegetable Stir Fry Recipe

Jen Sim

Kale, sweet red peppers, sweetcorn, carrots and more nutritious vegetables added to egg noodles to create a delicious Chinese vegetable stir fry recipe.

No ratings yet

Print Pin Rate

Course: Dinner, Main Course

Cuisine: Chinese, vegetarian

Prep Time: 7 minutes minutes

Cook Time: 12 minutes minutes

0 minutes minutes

Total Time: 19 minutes minutes

Servings: 2 people

Calories: 170kcal

Author: Jen Sim

Equipment

• ▢
  1 Large Wok Pan
• ▢
  1 tablespoon
• ▢
  1 chopping board
• ▢
  1 knife

Ingredients

• ▢ 125 g of egg noodles
• ▢ ¼ onion sliced
• ▢ ½ garlic clove crushed
• ▢ ¼ red bell pepper sliced
• ▢ ¼ cup of sweetcorn
• ▢ 1 handful of kale
• ▢ 1 large carrot sliced
• ▢ Sesame seeds
• ▢ 2-3 tablespoon of soy sauce
• ▢ 1-2 teaspoon of honey
• ▢ 1-2 teaspoon of balsamic vinegar
• ▢ Lemon juice to taste
• ▢ Salt to taste
• ▢ Pepper to taste
• ▢ Vegetable/sunflower oil

Instructions

• Cook egg noodles in boiling water for 3-6 minutes or until soft. Drain out water and set aside.
• Heat a splash of oil in a large wok pan and cook onions, garlic, red pepper, sweetcorn and carrots on a medium heat for 3-5 mins.
• Season the vegetables with salt, pepper, lemon juice, honey, soy sauce, balsamic vinegar and cook for 2-3 minutes. Continue tasting all through and adjust the seasoning as needed.
• Remove from heat, add the cooked noodles to the wok and stir well.

Notes

Batch: Feel free to half, double or triple the ingredients in this recipe to feed more or less people.

Nutrition

Serving: 125g | Calories: 170kcal | Carbohydrates: 28.07g | Protein: 5.56g | Fat: 4.75g | Saturated Fat: 0.769g | Polyunsaturated Fat: 1.071g | Monounsaturated Fat: 2.417g | Cholesterol: 18mg | Sodium: 623mg | Potassium: 202mg | Fiber: 1.8g | Sugar: 8.25g | Vitamin A: 1164IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1.01mg

Tried this Recipe? Pin it for Later!Mention @SimsHomeKitchen or tag #simshomekitchen!