Vegetable stir fry noodles that are ready in only 15 minutes! These are Chinese noodles that just get tossed in a skillet real quick with a bag of already chopped veggies and slathered in a sweet/salty/savoury Asian style sauce. Pantry ingredients also mean that you probably already have everything you need to make these noodles.
Welcome back to the first full week of new recipes for 2021 here at Savvy Bites. Same Aldi ingredients, all new ideas and recipes coming at ya!
This stir fry truly is the dinner saviour we all need this week. As the UK stares down another 7-week total lockdown we’re all feeling the tension and the stress and many of us are feeling the financial pinch too.
So this stir fry recipe is super cheap and is so quick and stress-free. Exactly what we all need right now. And extra points because it’s got a ton of veggies in it, but we’re using a bag of mixed veg because sometimes we just need it to be as simple as possible.
Vegetable Stir Fry Noodles Like this recipe? Pin it to your Noodles pinboard! Follow SavvyBites on Pinterest
- Ingredients needed
- Step by step directions
*A note about ingredients- most of these recipes use olive or vegetable oil and salt. Those ingredients will only be listed on the recipe card at the bottom of the page.
- egg noodles- you can use regular spaghetti noodles here if that’s what you’ve got. We’re just making it happen on all fronts these days!
- bag stir fry vegetables- (This will save you time and money. No need to buy every veg individually and waste what you don’t use and no time spent chopping them!)
- fresh ginger- I slice the ginger and the garlic rather than mince or chop them so that they are more prevalent. This is also more traditional in Asian cooking.
- fresh garlic
- soy sauce- light and dark, but you can use all of one or the other if that’s all you have. Just go easy on adding extra salt, especially if you use all dark soy sauce
- 1 packet oyster sauce- what I love about Aldi is that they don’t sell large bottles of sauces that take years to use. They sell them in single-serving sachets that save on money and waste.
- juice of 1 whole lime- I find oyster sauce a little on the sweet side so I add in the juice of a whole lime to balance it all out. But if you like a sweeter sauce then add half a lime and taste from there. You may not need to add more.
For serving- (All of these are totally optional, but I highly recommend it.)
- dry roasted peanuts
- chopped coriander
- chopped mint.
Step by step directions
Step 1 & 2
- Boil the noodles and drain. Set them aside and mix the sauce ingredients in a small bowl and set aside until you’re ready to use them.
- Heat the oil (vegetable) in a non-stick skillet over medium-high heat. When it’s hot, the oil will have a shimmering look to it. Add in the matchstick garlic and ginger and the sliced chilli peppers.
- Gently fry until the garlic and ginger start to turn golden. You don’t want them too dark. (see above photo on the right)
Step 3 & 4
- When the garlic and ginger are just golden, add in the full bag of stir fry vegetables and fry for about 2 minutes. We just want the vegetables to be softened, not overcooked. That’s usually why people love takeout stir fry so much. They have the perfect balance of flavour and the veggies still have a crunch and a bite to them.
- Pour ¾ of the sauce over the vegetables and stir. Toss in the noodles and give it all a stir. Add in the remaining sauce if you like your stir fry really saucy. Who doesn’t?! Divide into bowls and top with the chopped
Want to skip the oyster sauce, use the Aldi stir fry sauce instead or you can use hoisin sauce. Aldi doesn’t sell hoisin, but if you shop elsewhere too, then you can pick some up.
Don’t have egg noodles? No problem. Regular spaghetti works just as well here.
Extra protein options:
- turkey mince
- thinly sliced lean beef steak
Extra veggie options:
Store this in an airtight container with a tight-fitting lid in the fridge for up to 3 days. To reheat just remove the lid and microwave for a few seconds at a time until the noodles are hot. These noodles are also absolutely incredible eaten cold straight out of the container. You know… like proper takeaway.
Definitely not recommended for freezing.
- 15 minutes crispy chilli beef
- Chinese noodles
- Weeknight sticky chicken
Kitchen equipment used
- nonstick skillet
- colander for draining the noodles
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!