Veggie And Noodle Stir Fry

Janae Stuart


This simple veggie and noodle stir fry is tasty, quick and easy for a busy day. I really do enjoy oriental and this recipe hit the mark.

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1-2 people


10 Min


10 Min


Stove Top


2 Tbsp
light oil
1/2 c
red pepper strips
1 c
frozen mixed mushrooms
1 c
chopped green cabbage
1 small
chopped baby bok choy
1/3 c
minced shallots
1/1/2 Tbsp
light soy sauce
1 tsp
chinese five spice powder
1/1/2 c
cooked oriental noodles

Directions Step-By-Step

In a large wok Heat oil on a medium heat. Let it start to sizzle. Add the red pepper strips. Stir and Cook for 3-4 minutes. The pepper strips should still be semi firm. Add frozen mixed mushrooms and stir and cook until it starts to heat through. Add green cabbage and bok choy. Continue to stir and cook until it starts to warm through and is semi soft; Than add shallots and stir and cook for 2 more minutes. Turn down heat to low. In a small dish place light soy sauce and Chinese five spice powder. Stir together and pour over the vegetables. Turn heat back up to a medium heat just until it starts to bubble and stir a few times; Than turn down to low and keep warm.
In a large pot start to boil water for noodles. Make enough for 1/1/2 cups of cooked Oriental noodles. Cook according to the package. ( I use the three minute oriental noodles.)
On a large plate or two small plates place the noodles. Add the vegetables over the top. Serve and enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian