Serves 4
17 min
Vegetable Stir-Fry with Egg Noodles
Recipe GLPR9fde4550e1680f
A vibrant and quick weeknight dish featuring tender egg noodles tossed with crisp Chinese-style vegetables in a savory-sweet ginger sauce. Ready in under 20 minutes, this one-pan meal brings restaurant-quality flavors to your table with just a handful of pantry staples.
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Ingredients
250 g medium egg noodles
1 tbsp tomato purée
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp sunflower oil
1 small piece fresh root ginger, grated
300 g pack Chinese-style stir-fry vegetables
150 ml water
Directions
Fill a large pot with water and bring to a rolling boil. Add the egg noodles, stir, and return to the boil. Cook for 4 minutes until just tender. Drain thoroughly in a colander and set aside.
While the noodles cook, whisk together the tomato purée, soy sauce, sweet chilli sauce, and 150 ml water in a small bowl. Set the sauce mixture aside.
Heat the sunflower oil in a large wok or deep skillet over high heat until shimmering. Add the grated ginger and cook for about 30 seconds until fragrant.
Add the Chinese-style stir-fry vegetables to the hot oil and ginger. Toss and stir-fry for 2 minutes, keeping the heat high to maintain crispness.
Pour in the sauce mixture and add the cooked noodles. Toss everything together until well combined and heated through, about 2-3 minutes. Serve immediately while piping hot.
