Quick Vegetable Noodles

A vibrant vegetarian stir-fry featuring shiitake mushrooms, asparagus, and egg noodles tossed in a zesty ginger and soy sauce.

Vegetarian Healthy Quick Noodles Stir-Fry

Estimated Nutrition

	Per Serving	Total
Calories	350.6 kcals	1402.4 kcals
Carbohydrates	59.1 grams	236.4 grams
Fat	6.2 grams	24.6 grams
Protein	14.7 grams	58.8 grams

Cook Time

15 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tbsp

Cornflour

Mixed with a little water to create a paste

CondimentsSauces

100
ml

Light Soy Sauce

Fruits

2
piece

Lime

Juice only

GrainsCereals

400
g

Egg Noodles

Cooked

Liquids

100
ml

Vegetable Stock

NutsSeeds

1
clove

Garlic

Crushed

1
tbsp

Coriander

Fresh, chopped

1
tsp

Coriander

Fresh, chopped for garnish

OilsFats

1
tbsp

Vegetable Oil

Vegetables

2.5
cm

Ginger

Peeled and cut into matchsticks

1
piece

Red Onion

Finely sliced

200
g

Shiitake Mushrooms

Finely sliced

1
piece

Red Pepper

Finely chopped

1
piece

Red Chilli

Chopped

4
spear

Asparagus

Sliced and blanched

Steps

Combine soy sauce, stock, lime juice, garlic, and ginger in a pan over medium heat.
Boil the mixture for 5 minutes, then stir in the cornflour paste to thicken.
Heat oil in a large pan and stir-fry the onion, mushrooms, pepper, chilli, coriander, and asparagus for 6 minutes.
Add the 400g of cooked noodles to the vegetable pan and mix thoroughly.
Divide the mixture into four bowls, pour the sauce over, and garnish with coriander.