Indo-Chinese Vegetable Stir-Fry Noodles
Indo-Chinese Vegetable Stir-Fry noodles is a super easy comfort meal that comes together in less than 30 minutes. The noodles are loaded with vegetables and flavored with soy, oyster sauce, ginger, garlic and served with chili vinegar on the side. You can easily customize this dish to make it vegan and vegetarian friendly.
Servings Prep Time
5people 15minutes
Cook Time
10minutes
Servings Prep Time
5people 15minutes
Cook Time
10minutes
Ingredients
Sauce
Chili vinegar (optional)
Instructions
  1. Prepare noodles according to packet instructions. Drain and set aside. Combine sauce ingridients in a bowl.
  2. Heat 2 tbsp oil in a large wok on medium high heat and add half of the minced ginger and half minced garlic. Stir fry for 10 seconds, constantly move the pan around to prevent the ginger and garlic from burning. Add the white part of the green onions, juliened carrots and beans to the wok and add a pinch of salt. Stir fry 2 minutes and remove from pan. keep aside
  3. Add the remaining 2 tablespoon of oil and minced ginger and garlic. Stir fry for 10 seconds. Add noodles. Toss the noodles using a pair of tongs, and mix everything well. Pour the sauce. Toss until the noodles are well coated with the sauce.
  4. Add the cooked green beans and carrots to the noodles and then add the cabbage and green part of the onions. Toss again to mix well and let it cook for a minute. The cabbage should not be wilted, it should till have a bite to it. Tranfer everything on a big plate. Serve hot with chili vinegar on the side.