Crisp Noodle and Vegetable Stir Fry
Transform your weeknight dinner routine with this vibrant and flavorful *Crisp Noodle and Vegetable Stir Fry*! This quick and easy dish features golden, pan-fried egg noodles that provide the perfect crispy base for a medley of colorful vegetables like tender-crisp broccoli, sweet red bell peppers, and carrots. Infused with aromatic garlic and ginger, and coated in a savory blend of soy sauce, hoisin, and optional oyster sauce, each bite bursts with umami-rich goodness. Ready in just 35 minutes, this stir fry is ideal for busy evenings but special enough to impress guests. Serve it hot, garnished with green onions and toasted sesame seeds, and enjoy a restaurant-quality meal that’s both satisfying and endlessly customizable. Perfect for lovers of crispy noodle recipes and vegetable-packed stir fry dishes!
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Recipe Information
Ingredients
- 300 grams dry thin egg noodles
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, julienned
- 1 medium carrot, julienned
- 250 grams broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 100 milliliters water
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds, toasted (optional)
Instructions
Cook the dry egg noodles according to the package instructions until they are al dente. Drain them well and toss with 1 tablespoon of sesame oil to prevent sticking.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Spread the cooked noodles in an even layer and cook for 3-4 minutes, without stirring, until the bottom is golden and crispy. Flip the noodles over and crisp up the other side, then transfer them to a plate and set aside.
In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the sliced onion, julienned red bell pepper, julienned carrot, and broccoli florets. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds, or until fragrant.
In a small bowl, whisk together the soy sauce, oyster sauce (if using), hoisin sauce, cornstarch, and water to make the stir-fry sauce.
Pour the sauce into the skillet with the vegetables and stir well. Cook for 1-2 minutes, or until the sauce has slightly thickened and evenly coated the vegetables.
Add the crispy noodles back into the skillet and gently toss to combine them with the vegetables and sauce.
Remove from the heat and garnish with chopped green onions and toasted sesame seeds, if desired.
Serve immediately and enjoy your Crisp Noodle and Vegetable Stir Fry!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 29.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
