Here is another healthy recipe to add to your new year healthy recipe collection. These wok-tossed vegetarian stir fry noodles come loaded with colourful vegetables. And they’re coated in a sweet & savoury Asian inspired sauce.

This is an adaptable meal that’s quick and healthy. Best of all, this vegetarian noodle stir fry is prepped and served in 20 minutes. It’s a go too meal after a busy day at work and it will keep for a couple of days in the fridge.

These stir fry noodles are definitely a favourite, and they are so quick to prepare and cook at home! With some fresh noodles, a rainbow of vegetables, and a few ingredients for the sauce, you’re on your way to enjoying this great, nutritious meal in no time.

Plus, this stir fry is much healthier than ordering takeaway noodles, and it takes less time than going to pick it up.

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Healthy Vegetarian Stir Fry Recipe

This vegetarian stir fry noodles recipe is packed full of nutrients, with a rainbow of vegetables, and yummy Hokkien noodles. It's also loaded with flavour.

Course Main Course

Keyword hokkien noodles, vegetable & noodle, vegetable stir fry with noodles, vegetarian, vegetarian stir fry

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

Calories 421kcal

Equipment

• wok
• Tongs
• Spoon
• Sharp knife
• Garlic crusher

Ingredients

• 400 grams Hokkien Noodles 4 serves
• ½ Onion Halved and Sliced
• 3 Cloves Garlic Crushed
• 1 Red Capsicum Cut into Strips
• 2 Carrots Julienned
• 1 Bunch Broccolini Sliced down the centre
• 1 Cup Snow Peas
• 1 Tbsp Extra Virgin Olive Oil
• 1 tsp Sesame Oil
• ¼ cup Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Sweet Chilli Sauce
• 1 tsp Chilli Flakes
• ½ Cup cashews
• 1 Red chilli Diced
• 2 Scallions Diced
• ¼ Bunch Coriander
• 1 tsp Sesame seeds

Instructions

• Make the hokkien noodles according to the packet instructions.
• Firstly, mix the sweet chilli sauce, soy sauce, oyster sauce, sesame oil, ginger, and red chilli flakes in a bowl.
• In the wok, brown onions in olive oil & sesame oil. Add crushed garlic till lightly toasted (approx. 30 seconds). Then remove onion & garlic from the wok.
• Next, add capsicum, carrots, snow peas & broccolini to the wok and cook until slightly tender. Place the onion mixture back into the wok with the noodles, and add cashew nuts (if you desire).
• Pour the sauce mixture over the top and stir through thoroughly. Once heated through, you're ready to serve.
• Garnish with sesame seeds, red chilli, scallions and coriander.

Nutrition

Calories: 421kcal | Carbohydrates: 61g | Protein: 16g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1232mg | Potassium: 926mg | Fiber: 10g | Sugar: 12g | Vitamin A: 7590IU | Vitamin C: 209mg | Calcium: 124mg | Iron: 6mg

Tips for Making Vegetarian Stir Fry Noodles

If you like your noodles with extra sauce, simply double the sauce ingredients.

Also, if you are wanting to add some protein to the stir fry, you could add tofu or lean chicken breast if you so desire.

Furthermore, you can mix up the vegetables to suit your taste as well. The vegetables that we chose are just suggestions.

Finally, if you’d prefer, you can use rice noodles instead of wheat-based noodles such as Hokkien.

Disclaimer: This post contains affiliate links. If you use these links to buy something we may earn a commission. Nutritional values are a guide and may vary depending on the quantities & brands used.