Best 4 Chinese Noodle Vegetable Stir Fry For One Recipes
Chinese noodle vegetable stir fry is a quick and easy meal that can be made in just 30 minutes. It's a great way to get your daily dose of vegetables, and it's also a delicious and satisfying meal. Whether you're a beginner or a seasoned cook, this recipe is sure to please. With a few simple ingredients and a little bit of time, you can create a flavorful and healthy meal that the whole family will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE STIR FRIED NOODLES GUIDE
A guide to make-your-own stir fried noodles using my Real All Purpose Chinese Stir Fry Sauce which can be made ahead and stored in the fridge for weeks! The measurements are for a single serving, but note that the recipe for the Sauce (separate post) makes a decent size batch for 12 servings.
Provided by Nagi | RecipeTin Eats
Categories Noodles Stir Fries
Time 15m
Number Of Ingredients 9
Steps:
- Prepare the protein by slicing them against the grain into 1/4" / 0.5cm slices or 2/3" / 2cm cubes.
- Heat oil in wok over high heat. When oil is hot, add Base Flavouring of choice and stir fry for about 10 seconds - don't let them burn!
- Add ingredients in order of length of time to cook, starting with those that take the longest but do not add leafy greens. Start with onion and proteins (together), followed by broccoli and other vegetables in "floret" form, followed by carrots, stems of leafy greens, zucchini, eggplant, beans and other firm vegetables, and lastly cabbage and snow peas and other vegetables that take little time to cook. DO NOT add bean sprouts or leafy greens - you will add them in the next step.
- Remove from heat, add leafy greens (leafy part of bok choy, spinach etc) and bean sprouts (if using), the noodles (use your fingers to break them up), the Sauce, water and Extra Flavours (optional).
- Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. If the water evaporates too quickly, add a bit more.
- Serve immediately.
Nutrition Facts : ServingSize 428 g, Calories 554 kcal, Carbohydrate 46.5 g, Protein 28 g, Fat 31.2 g, SaturatedFat 5.2 g, Cholesterol 76 mg, Sodium 1089 mg, Fiber 5.4 g, Sugar 9.2 g
VEGETABLE NOODLE STIR FRY
Vegetable Noodle Stir Fry or Vegetable Lo Mein, a delicious and healthy Chinese recipe that is ready from scratch in about 15 minutes. The sauce is easy to make at home, and you can use any vegetables you have around. Quick, simple, but big on flavours, this is a fantastic midweek dinner that can be enjoyed by the whole family. Why not have it for this Chinese New Year? My quick veggie lo mein is better than take away.
Provided by Daniela Apostol
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Chop the spring onions, peel and chop the ginger and garlic cloves.
- Chop the mushrooms, and julienne cut the peeled carrots and pepper (it can be of any colour).
- Heat up the oil in a pan or wok, making sure it's on a high heat, add the chopped spring onions, garlic and ginger, and stir fry for 30 seconds until fragrant.
- Add the chopped mushrooms, carrots and pepper, and stir fry for about 2 minutes, until they begin to soften.
- Boil the noodles according to the packet instructions, drain and set aside.
- Combine the soy sauces, sesame oil, vinegar and sugar, and add the sauce to the vegetables, leaving it to cook for 1-2 minutes.
- Add the drained noodles, and toss well to combine.
- Garnish with more chopped spring onions if you like.
Nutrition Facts : Calories 225 kcal, Carbohydrate 19 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 1 mg, Sodium 2061 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
VEGETABLE STIR-FRY WITH CHINESE NOODLES
This is something that I do mainly for my father because he really loves Chinese food. If you can't find Chinese noodles you can substitute Thai noodles. Please don't use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family's tastes and no one else's.
Provided by Studentchef
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes.
- In the meantime boil the Chinese noodles (this should take five to ten minutes).
- Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder.
- Add the yellow bean sprouts and the sugar snap peas and continue to stir fry.
- Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes.
- Serve hot or warm. This reheats very well.
Nutrition Facts : Calories 355.4, Fat 19.4, SaturatedFat 2.8, Sodium 511.5, Carbohydrate 40.9, Fiber 4.7, Sugar 3.2, Protein 8.1
BASIC CHINESE STIR FRY VEGETABLES
Great for those New Year's resolutions.
Provided by Kim Miller
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 79.5 g, Fat 6.2 g, Fiber 5.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 119.5 mg, Sugar 3.1 g
Tips:
- Choose the right noodles: Choose noodles that are suitable for stir-frying, such as udon, soba, or ramen noodles. They should be cooked according to the package instructions before adding them to the stir-fry.
- Prepare your vegetables: Wash and cut your vegetables into uniform pieces so that they cook evenly. Some common vegetables used in stir-fries include broccoli, carrots, bell peppers, and snow peas.
- Make a flavorful sauce: The sauce is key to a delicious stir-fry. You can use a variety of sauces, such as soy sauce, oyster sauce, or hoisin sauce. You can also add other ingredients to the sauce, such as garlic, ginger, or chili peppers.
- Cook the stir-fry over high heat: Stir-fries are cooked over high heat to ensure that the vegetables stay crisp and the noodles don't become mushy. Make sure to stir the stir-fry constantly to prevent it from burning.
- Add the noodles and sauce at the end: Add the noodles and sauce to the stir-fry last, once the vegetables are cooked. Stir-fry for a few minutes until the noodles are heated through and the sauce is evenly distributed.
Conclusion:
Chinese noodle vegetable stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With a few simple ingredients and a little bit of practice, you can make a stir-fry that is as good as any restaurant. So next time you're looking for a quick and healthy meal, give Chinese noodle vegetable stir-fry a try!
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