Veggie Noodle Stir Fry

This dish is colorful, full of flavor, and (best of all) it is made with udon noodles! My favorite! You can have this dish on the table in about 15 minutes and your family will be blown away by the authentic flavors. Get ready to bring a lot of joy to dinner time!

Start by collecting all of your ingredients. This will save you time as you start to prep. Pictured below is everything you will need.


Chop up the bell peppers and mushrooms and set them beside the stove.


Prepare the chinese trinity (peppers, garlic, and ginger). For this dish I grated the ginger, finely sliced the pepper, and smashed and minced the garlic.


Mix together the sauce and also set it beside the stove. The sauce is just 1/4 cup light soy sauce, 2 tbs rice wine vinegar, 1 tsp sesame oil, 1/4 cup oyster sauce, and 1 cup chicken or vegetable stock.


Take all of the udon noodles out of packaging, break them apart and set them aside.


Mix together 2 tbs arrowroot powder or cornstarch and 3 tbs of water. Make sure everything is easily accessible by the stove and turn the wok (or deep sided pan) on high. Add in 1 tbs of vegetable or peanut oil.


Once the oil is hot, add in the chinese trinity and allow to cook while gently moving it around for 1 minute.


Add in the hard vegetables (mushrooms and bell peppers) and stir fry for 2 minutes or until softened.


Once the vegetables are softened to this point proceed to the next step.


Add in the sauce and bring it to a boil.


Add in the noodles and allow to cook for 3 minutes or until cooked through.


Once the noodles are cooked through, add the cornstarch mixture and stir together to allow the sauce to thicken.

Lastly, add in the beansprouts and stir together.


Turn off the heat, garnish with spring onions and serve!




Veggie Noodle Stir Fry


  • 1/4 cup light soy sauce
  • 2 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1/4 cup oyster sauce
  • 1 cup chicken or vegetable stock
  • 1 tbs peanut or vegetable oil
  • 1 package udon noodles
  • 3 cups sliced mushrooms
  • 3 cups chopped bell pepper (1 inch squares)
  • 2 cups bean sprouts
  • 1 tbs grated ginger
  • 2 tbs minced garlic
  • 2 red peppers thinly sliced
  • 2 tbs arrowroot powder or cornstarch
  • sliced green onions for garnish

Prep all ingredients, mix together the sauce, mix the arrowroot powder with 3 tbs of water, and have everything sitting by the stove.

Add the oil to your wok or deep sided pan and turn it on high.

Once the oil is hot, add in the chinese trinity (garlic, ginger, and pepper) and saute for 1 minute while gently moving around the pan to avoid burning.

Add in the hard vegetables (mushrooms and bell pepper) and saute for 2 minutes or until slightly softened.

Add in the sauce and bring to a boil.

Drop in the noodles and cook until they are cooked through, about 3 minutes.

Add in the arrowroot mixture and stir through the sauce to thicken.

Stir in the bean sprouts.

Turn off the heat and serve. Garnish with the sliced spring onions.

Veggie Noodle Stir Fry



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