Quick Vegetable Noodles

A vibrant vegetarian stir-fry featuring shiitake mushrooms, asparagus, and egg noodles tossed in a zesty ginger and soy sauce.

Vegetarian Healthy Quick Noodles Stir-Fry

Estimated Nutrition

Calories

350.6

kcal / serving

1402.4 kcal total

Carbs

59.1g

per serving

236.4 g total

Fat

6.2g

per serving

24.6 g total

Protein

14.7g

per serving

58.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

Mixed with a little water to create a paste

CondimentsSauces

100

Light Soy Sauce

Fruits

piece

Lime

Juice only

GrainsCereals

400

Egg Noodles

Cooked

Liquids

100

Vegetable Stock

NutsSeeds

clove

Garlic

Crushed

tbsp

Coriander

Fresh, chopped

tsp

Coriander

Fresh, chopped for garnish

OilsFats

tbsp

Vegetable Oil

Vegetables

2.5

Ginger

Peeled and cut into matchsticks

piece

Red Onion

Finely sliced

200

Shiitake Mushroom

Finely sliced

piece

Red Pepper

Finely chopped

piece

Red Chilli

Chopped

spear

Asparagus

Sliced and blanched

Method

Divide the mixture into four bowls, pour the sauce over, and garnish with coriander.

Add the 400g of cooked noodles to the vegetable pan and mix thoroughly.

Heat oil in a large pan and stir-fry the onion, mushrooms, pepper, chilli, coriander, and asparagus for 6 minutes.

Boil the mixture for 5 minutes, then stir in the cornflour paste to thicken.

Combine soy sauce, stock, lime juice, garlic, and ginger in a pan over medium heat.