| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 12g | 2g | 55g |
| sugars | fibre | protein | salt |
| 8g | 6g | 12g | 1.3g |
Why I Love British Vegetable Stir-Fry with Noodles
When it comes to comfort food, my heart always leans towards the classic seafood of my ancestral Maine. But the beauty of food—like life—is about exploration and discovery, adapting and evolving. That’s why this British recipe of Vegetable Stir-Fry with Noodles grabbed my attention, and before I knew it, an unexpected love affair began.
A Delicious Detour from the Sea
As a lifelong New Englander, my culinary wheelhouse has primarily focused on the bounty of the Atlantic. However, this flavor-packed Vegetable Stir-Fry with Noodles nudged me beyond my comfort zone. This recipe takes me out of my seaside kitchen in Portland, and invites me into the vibrant hustle and bustle of a British marketplace. The subtle hint of ginger and garlic mingling with the aroma of sizzling veggies, evokes memories of my adventures across the pond where I first tasted a similar stir-fry in London’s Camden Market.
Although the recipe doesn’t align with my usual seafood specialities, I’ve adapted it to cater to my daughters’, Erin and Samantha, vegetarian lifestyle. Adapting this recipe to fit my family’s needs has been fulfilling and surprisingly easy, all without compromising on taste.
Getting Creative with Ingredient Swaps
One reason that I’m so enamoured by this recipe is its versatility. The ingredients are merely guidelines – the true flavours come from your personal touch. Take inspiration from famed British chef Jamie Oliver, who’s known for his accessible, adaptable recipes. Feel free to toss in a bit of protein like tofu or tempeh, or replace the egg noodles with a gluten-free pasta. The possibilities are endless, and that’s what makes me fall in love with this recipe over and over again.
This recipe works well as a standalone dish, but it also pairs beautifully with a crisp leafy salad or even a warm and comforting split pea soup. You’ll witness a smooth transition of flavors from the robust stir-fry, to the delicate salad or soup – they are a match made in culinary heaven!
So, why do I love this Vegetable Stir-Fry with Noodles so much? It tastes delicious, promotes creativity in the kitchen, caters to various dietary preferences, and most importantly, brings everyone together at the dinner table. That’s the power of a great recipe.
What You’ll Need
- 12 ounces of dried egg noodles
- 2 tablespoons of vegetable oil
- 1 large onion, thinly sliced
- 3 cloves of garlic, finely chopped
- 1.5-inch piece of fresh ginger, minced
- 2 medium-sized carrots, peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 8 ounces of chestnut mushrooms, sliced
- 2 medium-sized zucchinis, thinly sliced
- 10 ounces of sugar snap peas
- 6 spring onions, thinly sliced
- 1/4 cup of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of chili sauce (optional)
- 2 tablespoons of sesame oil
- 1/2 cup of chopped fresh cilantro
- Salt and pepper to taste
Method
Step One
Begin by preparing the noodles following the instructions on the package. Once they are cooked, drain them and set aside for later use.
Step Two
Heat 2 tablespoons of vegetable oil in a large wok or frying pan. Add the thinly sliced onion, finely chopped garlic, and minced ginger to the pan and stir-fry for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
Step Three
Next, add the thinly sliced carrots to the pan and continue to stir-fry for another 2 minutes, until they start to soften. Add the thinly sliced red and yellow bell peppers, the chestnut mushrooms, and the zucchinis to the pan, and continue to cook for another 2-3 minutes, stirring frequently to ensure the vegetables cook evenly.
Step Four
Add the sugar snap peas and spring onions into the mix and stir-fry for a further 1-2 minutes. At this point, you want all the vegetables to be tender but still retain some crunch.
Step Five
In a small bowl, combine the soy sauce, rice vinegar, chili sauce (if using), and sesame oil. Stir until well combined. Pour this sauce over the cooked vegetables and toss until the vegetables are evenly coated.
Step Six
Add the cooked noodles to the pan with the vegetables and toss until everything is well mixed and the noodles are evenly coated with the sauce. Continue to cook for two more minutes, until the noodles are heated through.
Step Seven
Season the stir-fry with salt and pepper to taste, then sprinkle with chopped fresh cilantro. Toss once more, and then the Vegetable Stir-Fry with Noodles is ready to be served.
