- Pasta types
A super-easy Chinese lo mein dish, which is guaranteed to please. Spaghetti is tossed with stir-fried vegetables in a thickened sweet and savoury sauce.
223 people made this
- 225g uncooked spaghetti
- 4 tablespoons vegetable oil
- 150g fresh sliced mushrooms
- 110g grated carrots
- 50g sliced red peppers
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 215g fresh beansprouts
- 50g chopped spring onions
- 1 tablespoon cornflour
- 250ml chicken stock
- 4 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon curry powder
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in beansprouts and spring onions; cook for 1 minute. Mix cornflour and chicken stock in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
- Add cooked spaghetti and toss. Serve immediately.
Reviews & ratingsAverage global rating:(234)
Reviews in English (161)
excellent. used recipie as more of a guideline and used lo mein noodles. i used sesame oil,onion,garlic,cornstarch,beef broth,1/2 the honey,soy sauce,candied ginger, red pepper flakes and broccoli. i was impressed and my husband finished off most of it himself! i will definitly make it again. not like resturant lo mein more like those asian packets for stir-fry, sweet and sour...-27 Nov 2005
Try adding crisp fresh snap peas at the end of the cooking time. Wonderful! I used Swansons Vegetable Broth instead of chicken broth and, as others suggested, omitted the honey. Simple steamed broccoli works very well as a side dish. Next time I will add more onion. I suggest that the onion be sliced, rather than chopped, for more visual interest.-04 Oct 2006
i liked this dish alot. the only thing though i minimized the amount of hoisin sauce to a tablespoon and a half and i didn't add honey. i also added about over a pound of shrimp. my dad and husband liked it. overall there were no leftovers so it passed inspection.-21 Jan 2002
Veggie-Noodle Stir Fry
Living with diabetes doesn't mean you have to live without dishes like stir-fry! That's right, we have a veggie-packed stir-fry recipe that's diabetes-friendly and low carb. Colorful, full of flavor, vitamins, and antioxidants, this recipe will provide the Asian-inspired taste you've been craving through light use of sesame oil and spicy kick from red chili!
- Spaghetti (I used whole wheat)
- Red Cabbage
- Yellow and Red Bell Peppers
- Peanut Butter
- Soy Sauce (I used low sodium. If you don’t have low sodium soy sauce substitute regular soy sauce with a splash or two of water to help cut the saltiness)
- Sesame Oil
- Garnishes: Sesame seeds, green onions, chopped peanuts
Colorful tender vegetables, crunchy peanuts and whole wheat noodles make this the perfect combination. For the rainbow vegetables I used edamame, green onion, red cabbage, carrots, yellow and red bell peppers. Stir-Fry’s are a great way to use up leftover vegetables. Feel free to substitute whatever vegetables you have on hand. Broccoli, cauliflower or zucchini would also be awesome in this!
Make this meal gluten free and substitute the noodles for zucchini noodles. Add some extra protein with chicken or tofu. For a bit of spice add some sriracha or crushed red pepper flakes.
Easy Vegetable Stir Fry (Gluten-Free Option)
There’s nothing more enjoyable than a bowl of rainbow vegetable stir fry noodles, especially when it’s easy to make and requires about 30 minutes! Today we are bringing you this stir fry designed to elevate your meals with ease.
Who knew making a meal this delicious is so simple?
Even if you’ve never cooked a meal in your life, this vegetable stir fry could be the perfect place to start. If you have 15 minutes to spare, this recipe is for you!
If you want to make this vegetable stir fry gluten-free, simply swap the wheat noodles in this recipe for rice noodles or a gluten-free spaghetti noodle of your choice. There is a chance that gluten-free noodles can get a bit a mushy, so keep that in mind, and be sure not to over cook them.
We also paired this stir fry with our Ginger Sesame Tofu recipe which is to die for. Honestly, it’s so incredibly delicious, and quite possibly, our favorite way to prepare tofu. While this is an optional addition to the recipe, we highly recommend it.
Our goal for the beginning of 2020 is to showcase the ease and accessibility of the vegan lifestyle. We will be sharing a bunch of easy-to-make recipes, as well as lifestyle tips throughout the month. We recently put out an all-in-one guide on how to go vegan, if you want to check it out here.
If you are looking for some more simple recipes, we’ve got plenty for you!
We have tons more than what is listed about, so feel free to scroll through our website and make what’s most appealing to you.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
A Few Stir Fry Variations
I’ll put most of this in headnotes of the recipe as well.
Green Vegetables : I’m writing this recipe up using broccoli as the green vegetable here, but you have lots of other options. Use an equivalent amount of asparagus (1 1/2-inch segments), or 4-5 big handfuls of , chopped kale, pre-cooked artichoke hearts are fair game, or peas, (or pea shoots!). You see where I’m heading? This is all really adaptable based on what you have on hand.
Make it a Little Creamy : A splash of coconut milk toward the end is nice.
Citrus is Good : One of my favorite finishing touches here is to throw something citrusy in at the end. I have a makrut lime tree on the patio, so I often sliver a couple leaves razor thin and add them at the end. Lemon zest, Meyer lemon zest, and/or orange zest is equally welcome here. Totally not necessary, but it really is a nice touch.
There's a reason stir-fry is one of our go-to weekday meals. It's flavorful and filling, and it comes together in no time. But instead of serving it with boring old rice, go all-veggie by giving zucchini noodles--aka zoodles--a try. (OK, fine. You can add some chicken if you must.)
1½ teaspoons sesame oil (or 1 tablespoon olive oil)
1 bunch scallions, thinly sliced
1 tablespoon chopped fresh ginger
2 carrots, cut into thin strands
1 red bell pepper, cut into thin strands
4 zucchini, cut into noodles (using a gadget like this)
3 tablespoons rice vinegar
¼ cup chopped fresh cilantro
1. In a large sauté pan, heat the oil over medium heat. Add the scallions, garlic and ginger, and sauté until fragrant, 1 to 2 minutes.
2. Add the carrots, bell pepper, snap peas and zucchini noodles. Saute until the vegetables just begin to become tender, 5 to 6 minutes.
3. Add the soy sauce and rice vinegar, and continue to cook, tossing occasionally, until the vegetables are very tender and flavorful, 3 to 4 minutes more.
Begin by making the Peanut Sauce that only requires combining all of the ingredients in a bowl and whisking it together. You&rsquoll find the ingredients and measurements in the recipe card at the bottom of this page.
I highly recommend making extra, because you&rsquore going to love this stuff! It freezes well too.
If you would like to make this recipe without nuts, try one of my other Stir Fry Sauces that are also delicious.
Used as a sauce over noodles, dipping sauce with wraps, or as a salad dressing, this simple creamy peanut sauce can be made low-fat by using PB2 or with natural peanut butter.
Next, put the rice noodles on to cook using the package instructions. Rice noodles are gluten-free and cook pretty quickly in about 10 minutes.
Once they are done, remove from heat, pour them into a colander to remove the water, and rinse under cold water for about a minute.
While the noodles are cooking is a good time to dice up all of the veggies. This vegetable noodle stir fry is very versatile, so you can use any veggies you like. Some great options are:
- green onions
- baby corn
- bok choy
- water chestnuts
- anything else you can think of
I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that&rsquos the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.
If you are planning to use tofu in this stir fry, make sure to buy the firm or extra firm variations.
Begin by draining and pressing the water from the tofu. I like to freeze mine ahead of time because it makes it even firmer.
Two options for draining and pressing tofu
° Traditional way &ndash Slit the package and drain excess water over a sink. Next, place the tofu block in a tofu press if you have one.
°Homemade press way &ndash Place tofu on an absorbent surface such as layered paper towels or a dishtowel. Use another dish towel or paper towels to place on top of the block and top with a heavy plate or cast iron pan. Continue to drain under pressure for approximately 30 minutes.
In a large wok or pan, add a little veggie broth or water to begin the stir fry for the vegetables. Add the mushrooms and broccoli. If you are using yellow onions (or any onion other than green onions), they can be added now as well.
Allow them to cook for about 5-minutes on medium-high heat until the broccoli is bright green, and then add the other veggies and cook another 10-minutes or so. Add more veggie broth or water as needed to prevent sticking.
I like my vegetables to be cooked but still a little crisp.
When they are done, add the cooked and drained rice noodles and the tofu and pour the peanut sauce on top. Stir well and turn the heat off immediately.
I like to reserve a little of the peanut sauce to pour over the top on our plates before we eat.
Serve and enjoy! Great side dishes include edamame or my Garden Spring Rolls.
In a small bowl or measuring cup, combine the teriyaki sauce, sherry, cornstarch, and water. Blend until smooth and set aside.
Heat the oil in a wok or large skillet over high heat. Add the garlic and stir fry for 15 seconds or until the garlic starts to turn light brown. Do not let it burn.
Add the stir-fry vegetables and fresh mushrooms to the wok and stir fry until the vegetables are heated through, 3-5 minutes.
Add the teriyaki mixture to the vegetables. Cook, stirring constantly, until the sauce comes to a boil and begins to thicken. Make sure to coat the vegetables completely with the sauce.
Personally, I prefer to use the Nissin brand and made in Hong Kong Demae Iccho. In cantonese, it calls cheut chin yat ding (出前一丁). Besides, instant noodles in Cantonese literally translated as doll noodles because of the logo and design in a doll shape. I like to use the original sesame oil flavor in a red package. The texture of noodles is different from other instant noodles brands in the states.
In this recipe, l used Asian brand instant noodles, onion, cabbage, red bell pepper, green onion and beef. However, you can use other vegetables and meat.
Low Calorie Noodle Stir Fry
Red bell peppers are the star vegetable in this stir-fry a crisp sweet counterpoint to the serrano chile heat. In another skillet pre-heat oil and add tomato sauce chopped bell pepper and cayenne pepper.
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Low calorie noodle stir fry. Add the onion carrot beans and mushrooms and stir-fry for 4-5 minutes. Stir-fry the ginger garlic and chilli for 30 seconds. Spiralize the stems to create broccoli noodles for this low-calorie meal.
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When sesame oil is hot add vegetables and cook for about seven minutes until slightly soft. Use any vegetables you like but keep it simple. Broccoli noodle stir-fry that uses the entire head of broccoli stems and florets.
Prepare the Noodle Stir-Fry Heat sesame oil in a large wok or frying pan. Add teriyaki sauce spices and salmon. Whisk together all of the sauce ingredients until well-combined and set it aside.
One or two vegetables plus the basil and chicken are all you need. Add a splash more stock if the noodles seem dry. Heat the oil in a wok or large frying pan.
Cozy stir fry noodles in 30 minutes. These vegan noodles come together in just 3o minutes for the perfect weeknight dinner. Thai Basil Chicken Stir-Fry Recipe.
Machine Fitness Apparel. Wash the noodles and put on a frying pan on low heat to evaporate excess liquid. Heat half of the oil in wok or large skillet set over high heat.
Udon Noodle Stir Fry Craving California. Add the shredded chicken noodles soy sesame oil and 50ml of the reserved stock tossing together in the pan. Cook pork stirring constantly for 2 to 3 minutes or until browned.
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