Stir fry veggie noodles. Danny McCubbin brings another one of Jamie's Food Revolution recipes to life, with this delicious veggie noodle stir-fry. Tofu and rice noodles cooked with. This Quick Veggie Stir-Fry uses whole wheat spaghetti noodles in place of rice for a healthy fiber boost.
Everything gets tossed in a sweet and savory sauce.
Veggie Noodle Stir-fry from Jamie Oliver's Food Revolution Collection.
Stir in the spinach and allow it to wilt, then add the noodles and carrot ribbons.
You can cook Stir fry veggie noodles using 15 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Stir fry veggie noodles
- You need 100 g of French beans.
- It's 1 of big Broccoli florette.
- Prepare of Small bunch Celery.
- You need 2 of medium Carrots.
- Prepare 1 of medium Yellow pepper.
- Prepare 1 of medium Red pepper.
- Prepare 50 g of Baby corn.
- Prepare 1 of medium Onion.
- It's 2-3 sprigs of salad onion.
- You need 4 cloves of garlic crushed.
- It's 1 inch of ginger grated.
- You need of Sesame/sunflower oil.
- It's to taste of Salt.
- It's 2 Tablespoons of dark Soy sauce.
- It's 2 Tablespoons of water.
An Asian inspired teriyaki noodle stir-fry that's full of delicious veggies and can easily be made gluten-free. This simple and delicious dish is sure to wow your family and friends! My family loves Asian inspired dishes and I'm always on the lookout for some quick and delicious meals to add to our dinner. We based this stir-fry on a noodle dish called japchae, which is a staple in many Korean households.
Stir fry veggie noodles step by step
- Start by washing and chopping up all your vegetables.
- In a wok or pan, heat some oil and start by stir frying the French beans. Keep stirring and let them cook until half way done. Remove from wok and set aside in a bowl or cooking pot.
- Next stir fry the baby corn until half way cooked and remove and set aside with the French beans.
- Repeat the process for all the other vegetables but leave the onions to the very last. Add a little oil to the wok or pan as needed if it gets too dry. Keep adding the individual vegetables to the cooked batch.
- Lastly fry the onions and once they turn translucent add the garlic and ginger and mix for 30 seconds. Add all the vegetables that you had set aside back into the wok/pan and stir to mix. To this add the soy sauce and water and salt to taste. Switch off the cooker.
- Boil noodles for 1 minute and drain immediately. Switch on the cooker again and let the wok/pan with vegetables heat again. Toss the vegetables together and mix well to incorporate the soy sauce mix for about 1 minute. Add in the cooked noodles and toss to mix everything together for another 1 minute. Switch off the cooker..
- Serve hot and enjoy!!.
The flavors are super savory but still bright and fresh because it's packed with veggies. We kept some of the traditional vegetables here, but just about any combination from your crisper will work. Use a vegetable peeler to slice the carrots, zucchini, and squash into wide, thin ribbons, then cut the ribbons lengthwise into thin julienned slices with a knife. You will have a medley of brightly colored vegetables all intertwined like long, thin, beautiful noodles. This post may contain affiliate links or sponsored content.