By Grocery List Plus Editorial Staff | Published on June 3, 2026

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Vegetable Stir-Fry with Egg Noodles

Serves 4

295 cal · 17 min

Vegetable Stir-Fry with Egg Noodles

Recipe GLPR9fde4550e1680f

4.3(1)
Asian
Main Course
17 min
295 cal
Servings: 4
Stovetop
SNAP eligible

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Comments

Grocery List Plus Editorial Staff4.25

The 17-minute promise ignores noodle boiling and vegetable prep; expect 25–28 minutes realistically. Ingredients are all standard Charlotte grocery finds—egg noodles, soy sauce, and sweet chilli sauce are shelf staples at Harris Teeter, Food Lion, and Walmart—so no special trip needed. At roughly $1.20–$1.50 per serving, it's genuinely budget-friendly, with the noodles and frozen stir-fry vegetables driving the low cost. It's a straightforward weeknight winner for families who don't mind constant stirring, and the leftovers reheat well, but the sweet chilli sauce leans more dessert-adjacent than savory, so taste and adjust before serving.

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