These stir-fry noodles make a perfect, easy weeknight dinner. Ready in about 15 minutes, they can be kept vegetarian or boosted with chicken, shrimp, pork, or tofu. The noodles are pan-fried and tossed in a bold Asian-style sauce for a quick, flavourful meal.
If you enjoy simple Asian-style dishes, try the lo mein Chinese noodles, a 15-minute turkey stir fry, or a classic beef stir fry. You can also explore a collection of easy vegetarian recipes for more inspiration.
⭐️ Why this recipe works
- Quick and easy: Ideal for busy evenings, this comes together in under 30 minutes.
- Versatile: Swap proteins or vegetables based on what you have on hand.
- Flavourful: A mix of sauces and fresh aromatics creates a rich, umami-packed dish.
- Healthy: Loaded with vegetables, this is both nutritious and satisfying.
🧾 Ingredients overview
- Egg noodles: Classic texture and quick to cook; ideal for stir fries.
- Proteins (chicken, beef, shrimp, tofu): Optional—choose according to preference, or omit for a vegetarian version.
- Vegetables (bell peppers, broccoli, carrots): Provide colour, crunch and nutrients. A pre-mixed stir-fry bag works well.
- Soy sauce, oyster sauce: Light and dark soy sauce add depth; oyster sauce contributes umami and a touch of sweetness. Lime juice brightens the sauce.
- Red chilli, ginger, garlic: The aromatics that build the dish’s flavour.
- For serving: Chopped dry-roasted peanuts and coriander add crunch and freshness.
👩🏻🍳 Here’s how to make it
Stir fry noodles recipe step-by-step
- Noodle prep: Cook noodles according to package instructions, drain and set aside.
- Sauce mix: Whisk light soy sauce, dark soy sauce, lime juice and oyster sauce in a small bowl.
- Aromatics: Heat oil, then fry garlic, ginger and chilli until fragrant and golden.
- Vegetables: Add stir-fry vegetables and cook until tender but still crisp, about 2 minutes.
- Combine: Pour in the sauce and toss, then add the noodles and mix until everything is coated.
- Serve: Divide between bowls and garnish with chopped peanuts, coriander and lime wedges.
📖 Variations
- Gluten-free: Use tamari and gluten-free noodles.
- Vegan: Use tofu and vegan-friendly sauces (omit oyster sauce or use a vegan substitute).
- Spicier: Add chilli flakes, fresh chillies, or a spoonful of chilli sauce.
💡 Chef’s Guide: Expert Tips
From years in professional kitchens, a few simple tips make this recipe shine:
- Use high heat: A very hot wok or skillet gives the best sear and texture.
- Prep everything first: Stir-frying moves quickly; have all ingredients ready.
- Balance the sauce: Dark and light soy sauces add depth—adjust lime juice to taste.
- Serving options: These noodles work warm or cold, making them great for meal prep and lunches.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a pan over medium heat, adding a splash of water if the noodles feel dry.
❓Recipe FAQs
You can prep ingredients ahead and refrigerate them, but stir-fry is best cooked and served fresh for optimal texture.
Yes—use gluten-free noodles and tamari or another gluten-free soy alternative.
Add chilli flakes, fresh chillies, or chilli sauce to increase the heat to your preference.
Using just one type is fine; the dish will still be tasty, though using both gives extra depth.
Looking for more Asian-style recipes? Try other quick stir-fries and noodle dishes to expand your weeknight repertoire.
If you try this stir-fry noodles recipe, please share your feedback in the comments and leave a star rating.
15 Minute Vegetable Stir Fry Noodles Recipe
Ingredients
- 200 g (7 oz) egg noodles
- 2 tablespoons vegetable oil
- 1 bag stir-fry vegetables
- ½ red chilli pepper, thinly sliced
- Thumb-size piece ginger, sliced into matchsticks
- 2 cloves garlic, sliced
- For the sauce:
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- Juice of 1 lime
- 120 g (½ cup) oyster sauce
For Serving
- Dry roasted peanuts, chopped
- Coriander, chopped
Instructions
- Boil salted water and cook the noodles according to the package instructions. Drain and set aside. Mix the sauce ingredients in a small bowl and whisk well.
- Heat oil in a nonstick skillet over medium-high. When the oil shimmers, add sliced garlic, matchstick ginger and sliced chilli. Fry until the garlic begins to turn golden.
- Add the stir-fry vegetables and cook until cabbage wilts and carrots are tender but still firm, about 2 minutes.
- Pour the sauce over the vegetables and toss with tongs. Add the noodles and toss to coat them evenly.
- Divide into bowls and top with chopped peanuts and coriander. Serve with lime wedges.
Notes
- The recipe uses the juice of a whole lime to balance the oyster sauce’s sweetness; start with half a lime and adjust to taste if preferred.
- These noodles are excellent served hot from the pan or cold the next day for lunches—great for meal prep.
- If you only have one type of soy sauce, use it—both together add extra depth but either one works fine.
- Suggested add-ins: chicken, prawns, broccoli florets or extra vegetables.
Nutrition
| Carbohydrates: 39 g
| Protein: 9 g
| Fat: 9 g
Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef focused on creating memorable meals on a budget. Explore more recipes and tips to eat well without overspending.
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