Name: Simple Vegetable and Protein Stir-Fry with Egg Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 500g mixed vegetables (carrots, baby corn, broccoli, courgettes, red peppers, cabbage or pak choi); 1 tbsp rapeseed oil; 1 garlic clove, sliced; 1cm fresh ginger, grated; 1½ tbsp reduced salt soy sauce; 2 tbsp sweet chilli sauce (optional); 200g cooked prawns, or flaked salmon, or shredded chicken breast; 200g cooked egg noodles

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Introduction

This simple stir-fry is a quick and delicious way to enjoy a colorful mix of vegetables with your choice of protein. Packed with fresh flavors and a hint of spice, it makes a perfect weeknight meal that’s both satisfying and nutritious.

A round white bowl with blue vertical lines holds a colorful noodle dish. The bottom layer is light beige noodles. On top, there are bright green broccolini placed in the center, pink shrimp scattered around, yellow baby corn, thin orange carrot strips, red bell pepper slices, and light green cooked vegetables mixed in. The bowl sits on a white marbled surface, with a green glass and a blue glass blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g vegetables such as carrots, baby corn, broccoli, courgettes, red peppers, and cabbage or pak choi
1 tbsp rapeseed oil
1 garlic clove, sliced
1cm fresh ginger, grated
1½ tbsp reduced salt soy sauce
2 tbsp sweet chilli sauce (optional)
200g cooked prawns, salmon (flaked), or chicken breast (shredded)
200g egg noodles, cooked

Instructions

Step 1: Finely chop or slice the vegetables into pieces about the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets and slice the stem, then finely slice the peppers, cabbage, or pak choi.
Step 2: Heat the rapeseed oil in a large frying pan or wok over medium-high heat. Fry the garlic and ginger for about 1 minute until fragrant.
Step 3: Add the prepared vegetables to the pan and toss to coat in the oil. Stir-fry for 2 to 3 minutes.
Step 4: Pour in the soy sauce and, if using, the sweet chilli sauce. Mix well and cook for another 2 to 3 minutes until the vegetables are tender but still crisp.
Step 5: Stir in the cooked prawns, flaked salmon, or shredded chicken. Heat everything through for a couple of minutes.
Step 6: Serve the stir-fry hot over the cooked egg noodles.

Tips & Variations

Use whatever fresh vegetables you have on hand to customize the stir-fry to your taste and seasonality.
For extra flavor, try adding a splash of sesame oil or fresh chopped coriander before serving.
If you prefer a vegetarian version, omit the protein and add tofu or extra vegetables instead.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water or soy sauce if it seems dry.

How to Serve

A bowl with blue vertical stripes is filled with three layers: the bottom layer is light beige noodles with a soft texture, the middle layer is brightly colored vegetables including red bell pepper slices, yellow baby corn, and orange carrot strips, all mixed together, and the top layer shows several pink shrimp and a few green broccoli stalks placed on top, creating a fresh and colorful look. The bowl sits on a white marbled surface with a glass, fork, and knife in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this stir-fry?

Yes, frozen vegetables can work well—just make sure to thaw and drain them before cooking to avoid excess moisture in the stir-fry.

Can I prepare this dish in advance?

You can chop the vegetables and cook the protein ahead of time, but it’s best to cook the stir-fry fresh to keep the vegetables crisp and vibrant.