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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.
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Course: Main Course
Prep Time: 7 minutes
Cook Time: 12 minutes
Servings: 2 people


  • 125 g of egg noodles
  • 1/4 onion sliced
  • 1/2 garlic clove crushed
  • 1/4 red bell pepper sliced
  • 1/4 cup of sweetcorn
  • 1 handful of kale
  • 1 large carrot sliced
  • Sesame seeds
  • 2-3 tbsp of soy sauce
  • 1-2 tsp of honey
  • 1-2 tsp of balsamic vinegar
  • Lemon juice to taste
  • Salt to taste
  • Pepper to taste
  • Vegetable/sunflower oil


  • 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.