Vegetable Stir Fry Noodles
Recipe: Vegetable Stir Fry Noodles
Vegetable Stir Fry Noodles with sweet and sour sauce is a nutritious, filling and delicious way to enjoy a variety of vegetables of your choice. Easy to make, it can be served with a sauce of your choice. This dish comes together within 30 minutes. Quicker if you buy ready made sauces to go with it and if you’re lucky enough to get the stir fry veggies all chopped and ready at your local supermarket. I like to serve this dish loaded with veggies. It was a good way to get my kids to eat their veggies when they were younger.
Crunchy And Healthy
When it comes to enjoying a variety of vegetables, I prefer stir fried over roasted. I like the crunch and the bit of rawness that offers a bite. And I’m made to understand that stir fried veggies retain their nutrients. While not all veggies can be stir fried, I sometime blanch them. This makes them more edible.
Memories
I don’t ever remember my mum making Chinese food at home. For her it was always Gujarati food. To please us kids she would make pasta but her style and we call it Mum’s Buitoni. That too was cooked like any normal Gujarati or Indian Curry, with spices. I think our first venture into the Chinese Cuisine came about when the famous Tin Tin Restuarant opened at the more famous Kenyatta International Conference Centre.
Kenyatta International Conference Centre
Now known as Kenyatta International Convention Centre(KICC), when completed in the 1973, with 32 storeys it was the tallest building not only in Nairobi but the whole of Kenya. It ranked as one of the best places in Africa to hold conferences. With UN headquarters in Nairobi, there had never been a shortage of that. During conferences, the whole courtyard would be decked with colourful flags of Nations participating in the conferences. As kids that was a wondrous sight for us. We would try and identify which flag belonged to which country. Back then there was no Internet or Google. We would have to search at the library in books. Unfortunately, back then we were not allowed inside the iconic building unless you were a Government official or ‘someone with position’.
Tin Tin Restuarant
1978, lovebirds James and Anna Tin opened the first Chinese Restaurant in Nairobi. The location – KICC in the basement. It quickly became the place to go to. Our family too had to try out Chinese food. Our main advisor on what to order and the know how of the dishes was my cousin. His stay in London for over 4 years had him quite well versed with different cuisines. Back then it was a first Chinese meal and also the first time we entered the KICC. The meal was scrumptious and we quickly fell in love with a new cuisine.
James and Anna Tin both fled the Japanese invasion of Hong Kong in the 40s. They met and fell in love in Mombasa. After working for years in Mombasa, they decided to start a restaurant in Nairobi. To date Tin Tin is oldest tenant of KICC. It still is a family business.
Before we got married, my first date with hubby was dinner at Tin Tin in 1981. Coming from a conservative family, I was introduced to my hubby by his uncle who was my dad’s friend. We didn’t need Tinder or Bumble or any dating app. Families and friends arranged the meeting. Hubby’s cousin and his wife accompanied us as chaperones. My dad would have it no other way!
Vegetable Stir Fry Noodles
Before I forget completely about today’s recipe and go off track, vegetable stir fry with rice was the main dish ordered for the vegetarians. All the vegetables used were locally sourced as Kenya is an agricultural country. After that first meal at Tin Tin, my aunt and I opened up Tarla Dalal recipe books to find some Chinese recipes. Hers were mostly Indo Chinese which is a whole new cuisine.
Somehow hubby’s cousin’s wife(remember my chaperone) had contact with one of the chef’s working at Tin Tin restaurant. Perhaps because her farm may have supplied the restaurant with vegetables? Don’t know. But the chef volunteered to come to her home and teach us how to make Chinese Spring Rolls and Vegetable Stir Fry Noodles. The sweet and sour sauce he taught us, that is my to go to recipe. Vegetables vary whenever I make stir fry but the method of using high heat and covering the pan for a few minutes, remains as taught. He would say “allow the vegetables to sweat, brings out the natural flavours”.
Choice Of Sauces
Besides adding vegetables of your choice, you can always change the recipe a bit by serving with different kinds of sauces.
Hoisin Sauce
Chilli Oil
Plum Sauce
Kung Pao Sauce
Schezwan Sauce
Garlic Sauce
Orange Sauce
Sharing This Recipe With Sunday Funday Group
This time round the theme is Chinese Recipes suggested by Renu who blogs at Cook With Renu. Decided to share my Vegetable Stir Fry Noodles.
Some Chinese Dishes On My Blog
Chinese Smiling Sesame Cookie Balls – my favourite
Check Out Chinese Dishes By Members Of Sunday Funday
- Dandan Noodles from Palatable Pastime
- Stir-Fried Beef and Broccoli from Karen’s Kitchen Stories
- Vegan Hot and Sour Soup from Cook with Renu
- General Tso’s Tofu from Culinary Cam
- Vegetable Stir Fry Noodles from Mayuri’s Jikoni
- Vegetarian Noodles In Light Soy Sauce from Sneha’s Recipe
- Stir-Fried Noodles with Chicken and Vegetables from Amy’s Cooking Adventures
- Ginger Venison with Baby Bok Choy from A Day in the Life on the Farm
Ingredients Required For Vegetable Stir Fry Noodles And Sweet & Sour Sauce
Noodles
Use any noodles of your choice, thin, flat, egg, soba, etc. I like to use egg noodles.
Water
Enough water to boil the noodles. Make sure you add enough water to allow the noodles to boil properly. Usually for every 250g of noodles/pasta you need at least 3 litres of water.
Vegetables
Actually depends on what you get and what you and your family prefer. When in Kenya or India I also add baby corn. I omit broccoli if hubby is having it. If I make it for myself I add blanched broccoli. My all time favourite are snow peas, green beans and mushrooms. Can use cauliflower, bell peppers, carrots, asparagus, turnips, zucchini, etc.
Onion
Use red, white or yellow. Peel and cut the the onion into chunks or long slices. Don’t make the slices too thin. Also can add spring onion as garnish or use it in the stir fry.
Garlic
Peeled and cut into slices.
Bean Sprouts
Home sprouted or buy from the supermarket. I prefer to buy them as the sprouts are long and succulent. They never sprout that way at home.
Ginger
Either minced, grated ginger or cut into thin julienne. Add according to your taste.
Sesame Oil
Add some if you have any, it adds such a wonderful nutty earthy flavour.
Oil
Along with sesame oil add olive oil or any other odourless oil. I use sunflower oil. I don’t use only sesame oil as the flavour can be overpowering.
Sesame Seeds
Optional. They do add a good crunch and flavour to the stir fry.
Cashew Nuts
Love adding cashew nuts to my Chinese dishes. Something I have picked up from the Chinese Restaurants in Kenya. They tend to add a generous amount of cashew nuts to some dishes.
Salt
Add according to your taste. I also add a bit when I boil the noodles. If you add salt when you boil the noodles, add accordingly in the stir fry.
For The Sweet And Sour Sauce
Water
Normal tap water is fine.
Cornflour/ Corn Starch
Don’t get tempted to add too much as it will make the sauce very thick. On cooling, the sauce becomes thick. You want the sauce to be of pourable consistency.
Sweetener
Use white granulated sugar, brown sugar, honey or maple syrup. Add according to your taste. The sauce should be a balance of sweetness, tangy and saltiness.
Tomato Paste/Ketchup
I like to use Heinz Ketchup or passata.
Chilli Sauce
Back in Kenya the ready made Peptang Chilli Sauce was the best. Can add any chilli sauce of your choice. Sriracha is good. Thai Chilli Sauce, Schezwan Sauce or any home made chilli sauce.
Vinegar
Best is rice vinegar for this sauce. However, if you don’t have that at hand then use white vinegar.
Soy Sauce
Use good quality soy sauce. I like to use dark soy sauce.
Chilli Flakes
Optional. Add some if you like hot food.
Salt
Add a bit of salt if they soy sauce is not salty. Nowadays some brands use less salt.
Black Pepper Powder
An optional ingredient.
VEGETABLE STIR FRY NOODLES
Ingredients
FOR THE STIR FRY
- 100 g carrot
- 100 g cauliflower
- 100 g green beans
- 200 g snow peas
- 100 g mushrooms
- 1 medium onion
- 100 g bean sprouts approx 2 cups
- 2-3 large cloves garlic
- 1 inch ginger
- 250-300 g noodles
- 2-3 litres water
- 1 tbsp sesame oil
- 1 tbsp oil
- 1 tsp salt
- 1 tbsp cashew nuts
- ¼ tsp coarse pepper powder
FOR THE SWEET AND SOUR SAUCE
- 1 cup water
- 1 tbsp cornflour
- 1 tsp red chilli sauce
- 1 tbsp soy sauce
- 2 tbsp tomato sauce
- 4-8 tbsp honey
- 1 tbsp rice
- ¼ -½ tsp salt
- ¼ tsp pepper powder
- ¼ tsp chilli flakes optional
FOR FINAL PREPARATION
- 1 tbsp sesame oil
- 1 tbsp oil odourless
- 1 tbsp sesame seeds
TOPPING:
- 2-3 tbsp chopped spring onions
- 1 tbsp sesame seeds toasted
Instructions
PREPARATION OF NOODLES
- Boil the water in a deep pan.
- Add salt and 1 tsp of oil. This will prevent the noodles from sticking.
- Add the noodles and stir gently.
- Boil the noodles till al dente. Mine took 3 minutes. Follow the instructions on the package.
- Drain the noodles into a colander. Run cold water over them to prevent further cooking and also so that they do not stick.
PREPARATION OF SWEET AND SOUR SAUCE
- Add all the sauce ingredients in a pan except for cornflour or cornstarch.
- Remember add sweetener according to your taste. For me 4 tbsp of maple syrup or honey is enough.
- While the sauce mixture is getting hot, mix 3 tbsp of water with the cornstarch to make a slurry.
- When the sauce mixture begins to boil, add the cornstarch slurry, mixing the sauce mixture continuously.
- Stir till the sauce becomes thick. It will not be too thick. It will thicken as it cools down.
PREPARE THE VEGETABLES
- Wash and peel and cut the carrot into julienne or sticks. Can also opt to cut them in half moon.
- Wash the cauliflower. Cut the cauliflower florets into halves.
- Wash and trim the ends of green beans. Cut them into 2 inch pieces.
- Wash and trim the ends of the snow peas. Cut them into halves.
- Wipe the mushrooms with a damp cloth. Slice the mushrooms.
- Peel and slice the garlic.
- Peel and cut the ginger into thin strips or mince it.
- Peel and cut the onion into thick long strips or chunks.
PREPARATION OF VEGETABLE STIR FRY
- Heat both the oils in a wide pan over high heat.
- Add onions, garlic and ginger to it and stir fry for 30 seconds.
- Add cashew nuts and mix.
- Add the carrot strips, french beans and snow peas. Stir fry for a minute. Keep on stirring the vegetables.
- Add cauliflower and stir fry for a further 15 to 30 seconds.
- Cover the pan and allow the vegetables to cook or sweat for 2-3 minutes. Note, I have not added the salt.
- Add mushrooms. Stir fry the vegetables for 1 minute.
- Add bean sprouts, salt an pepper. Stir fry for a minute.
FINAL PREPARATION
- Add 1 tbsp each of sesame oil and any odourless oil of your choice in a wide pan or wok. Heat the oils over medium to high setting.
- Add sesame seeds.
- As soon as they begin to pop, add the boiled noodles. Mix well.
- Add the stir fried vegetables. Mix well and allow the vegetable stir fry noodles to become hot.
- Add sweet and sour sauce and mix well.
- Serve immediately.
- Serve with the remaining sauce on the side.
Notes
- Use any vegetables of your choice like baby corn, turnip, asparagus, broccoli, celery, chinese cabbage, peppers, zucchini, brussel sprouts etc.
- Add mushrooms of your choice.
- Stir fry the vegetables just before serving.
- Adjust the spices according to your taste.
- If you don't like sweet and sour sauce, add any sauce of your choice.
Pin For Later
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If you do try this recipe then please either
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11 Comments
Beena.stephy
February 25, 2014 at 4:17 pm
GOOD POST . WILL TRY DEAR
Priya Anandakumar
February 25, 2014 at 9:51 pm
wow colorful and healthy noodles, very delicious
Shweta Agrawal
February 26, 2014 at 8:32 am
healthy dishes are always bang on for me 🙂
Karen’s Kitchen Stories
January 14, 2024 at 3:10 am
Totally gorgeous photos and a great back story! I may be nutty, but I love recipes where so many ingredients combine to creat amazing flavors.
mayurisjikoni
January 14, 2024 at 5:30 pm
Thank you so much Karen,all the ingredients definitely create an amazing flavour.
Wendy Klik
January 14, 2024 at 7:08 am
So gorgeous with all those colorful vegetables. Great way to eat a rainbow.
mayurisjikoni
January 14, 2024 at 5:26 pm
That’s absolutely right Wendy, love making stir fry veggies with noodles or rice.
Renu
January 14, 2024 at 12:41 pm
Like reading about your first date and the restaurant and the memories associated with it. Stir fry vegetables with noodles look super delicious, I am tempted to pick up that bowl. Would bookmark it to try soon.
mayurisjikoni
January 14, 2024 at 5:26 pm
Thank you so much Renu. So many memories.
Sneha Datar
January 15, 2024 at 5:59 pm
A quick, delicious, meatless meal.
mayurisjikoni
January 15, 2024 at 10:49 pm
It sure is Sneha, thanks.