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For a great plate of Minute Stir Fry Noodles, gather these key items: - 200g egg noodles (or any quick-cooking noodles) - 2 tablespoons vegetable oil - 1 cup bell peppers (red and yellow), sliced - 1 cup broccoli florets - 1 carrot, julienned - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste These ingredients come together to create a colorful and tasty dish. You can switch some ingredients if you want. Here are good options: - Use rice noodles instead of egg noodles for a gluten-free choice. - Swap bell peppers for zucchini or snap peas for different crunch. - Replace soy sauce with tamari for a gluten-free alternative. - Try olive oil instead of vegetable oil for a different flavor. These swaps keep the dish fresh and exciting! To add more flavor, consider these extras: - Toss in some cooked chicken, beef, or tofu for protein. - Add a splash of lime juice for a zesty kick. - Include mushrooms for a rich, umami taste. - Sprinkle some crushed red pepper for heat. These add-ins can take your stir fry to the next level! {{ingredient_image_1}} First, fill a large pot with water and bring it to a boil. This step is key for the noodles. Once the water bubbles, add 200g of egg noodles or any quick-cooking noodles. Cook them for about 3 to 4 minutes, following the package instructions. After cooking, drain the noodles in a colander and set them aside. This keeps them ready for the stir fry. While the noodles cook, you can prepare the vegetables. Start by slicing 1 cup of bell peppers in red and yellow. Next, take 1 cup of broccoli florets and wash them well. For a nice crunch, julienne 1 carrot. Chop 3 green onions and set them aside. Don’t forget to mince 2 cloves of garlic and grate 1 tablespoon of ginger. These aromatics will add a lot of flavor to your dish. Now, it's time to bring everything together. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced bell peppers, broccoli, and carrot. Stir-fry these veggies for about 3 to 4 minutes until they soften but stay crisp. Then, add the minced garlic and grated ginger, cooking for 1 more minute until fragrant. Next, toss in the cooked noodles along with 3 tablespoons of soy sauce and 1 tablespoon of sesame oil. Mix everything for about 2 to 3 minutes until the noodles heat through and soak up the sauce. Season with salt and pepper to taste. To finish, remove the wok from heat. Sprinkle with chopped green onions and sesame seeds for garnish. Serve your stir fry in a large bowl, and enjoy your quick and tasty meal! To make a quick stir fry, start with high heat. A wok is perfect for this. It spreads heat evenly and cooks fast. Use a good amount of oil to help food slide. You want to keep your veggies crisp. Stir constantly for best results. This keeps everything from sticking and burning. To avoid mushy veggies, cut them into small, even pieces. This helps them cook at the same rate. Add the hardest veggies first, like carrots and broccoli. They take longer to cook. Softer items, like bell peppers, go in last. They need less time. When they are bright and still firm, they are done! Having the right tools can speed up your cooking. A sharp knife helps cut veggies fast. A cutting board is a must for safety. A large wok or skillet will give you space to stir. Use a spatula to toss the food easily. Prep bowls can help keep your ingredients organized and ready to use. Pro Tips Choose the Right Noodles: Opt for thin egg noodles or other quick-cooking varieties to keep the cooking time short and ensure a delightful texture. Prep Ingredients in Advance: To save time, chop all your vegetables and measure out your sauces before you start cooking. High Heat is Key: Stir-frying at a high temperature helps to sear the vegetables quickly, preserving their color and crunch. Customize Your Veggies: Feel free to substitute or add your favorite vegetables, such as snap peas, mushrooms, or zucchini, for a personalized touch. {{image_2}} You can make Minute Stir Fry Noodles vegan easily. Just skip the egg noodles and use rice noodles or another plant-based noodle. Keep all the fresh veggies like bell peppers, broccoli, and carrots for flavor. Use soy sauce or tamari for a tasty kick. You may add tofu for extra protein. It soaks up flavors well and adds a nice texture. If you want to add protein, chicken, shrimp, or beef are great choices. For chicken, slice it thin and stir-fry until cooked. For shrimp, add them when the veggies are almost done. If you prefer beef, use thin strips and cook them first before adding the veggies. This makes your meal more filling and satisfying. To make this dish gluten-free, choose gluten-free noodles. Rice noodles or zucchini noodles work well. Always check labels for hidden gluten in sauces. Tamari is a great gluten-free soy sauce option. This way, you can enjoy your stir fry without worry, keeping it delicious and safe. After enjoying your stir fry, store any leftovers right away. Let the noodles cool to room temperature first. Then, place them in an airtight container. This keeps them fresh longer. You can store them in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made them. When it's time to reheat, you want your noodles to taste great. Start by heating a bit of oil in a skillet over medium heat. Add the leftover noodles and stir them gently. If they seem dry, add a splash of water or a bit more soy sauce. Stir until they are hot, about 3-5 minutes. This keeps the noodles soft and flavorful. If you have more leftovers than you can eat, freezing is a good option. First, cool the noodles completely. Then, place them in a freezer-safe bag. Remove as much air as you can before sealing it. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat them in a skillet with a little oil for the best flavor. To make Minute Stir Fry Noodles from scratch, follow these steps: 1. Cook the Noodles: Boil water in a pot. Add 200g of egg noodles and cook for 3-4 minutes. Drain and set aside. 2. Heat the Oil: In a wok, heat 2 tablespoons of vegetable oil on medium-high heat. 3. Sauté Vegetables: Add 1 cup of sliced bell peppers, 1 cup of broccoli florets, and 1 julienned carrot. Stir-fry for 3-4 minutes until they soften. 4. Add Aromatics: Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger. Cook for 1 more minute. 5. Combine Noodles: Add the cooked noodles to the wok with 3 tablespoons of soy sauce and 1 tablespoon of sesame oil. Toss for 2-3 minutes. 6. Season: Add salt and pepper to taste. 7. Finish and Serve: Garnish with chopped green onions and sesame seeds. Enjoy! The best noodles for stir fry are quick-cooking types. I recommend: - Egg Noodles: They cook fast and have a great taste. - Rice Noodles: These are gluten-free and soak up flavors well. - Soba Noodles: Made from buckwheat, they add a unique taste. - Udon Noodles: Thick and chewy, they hold sauce nicely. Always choose noodles that cook quickly for the best stir fry. Yes, you can use frozen vegetables in this recipe. They are convenient and save time. Just keep these tips in mind: - Thaw First: Thaw vegetables in the microwave or at room temperature. - Add to the Wok: Stir-fry them for a few minutes before adding noodles. - Adjust Cooking Time: Frozen veggies may need a bit longer to cook through. Using frozen veggies can still give you a fresh dish! In this blog post, we explored the key ingredients for making Minute Stir Fry Noodles. We discussed essential and alternative ingredients and how to make your dish pop with optional add-ins. I provided simple, step-by-step instructions for cooking noodles and preparing vegetables. Tips for quick cooking and avoiding overcooking were also shared, along with variations for dietary needs. Finally, I included storage tips for leftovers. Now, you can whip up a quick, tasty meal anytime. Enjoy your delicious stir fry!

Minute Stir Fry Noodles

A quick and delicious stir fry noodle dish packed with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 400 kcal

Ingredients
  

  • 200 g egg noodles (or any quick-cooking noodles)
  • 2 tablespoons vegetable oil
  • 1 cup bell peppers (red and yellow), sliced
  • 1 cup broccoli florets
  • 1 number carrot, julienned
  • 3 number green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and pepper

Instructions
 

  • In a large pot, bring water to a boil. Add the egg noodles and cook according to package instructions (usually about 3-4 minutes). Drain and set aside.
  • In a large wok or skillet, heat the vegetable oil over medium-high heat.
  • Add the sliced bell peppers, broccoli florets, and julienned carrot to the wok. Stir-fry for about 3-4 minutes until they start to soften but are still crisp.
  • Stir in the minced garlic and grated ginger, and cook for an additional 1 minute until fragrant.
  • Add the cooked noodles to the wok along with the soy sauce and sesame oil. Toss everything together for 2-3 minutes until the noodles are heated through and well coated with the sauce.
  • Taste and add salt and pepper as desired.
  • Remove from heat and sprinkle with chopped green onions and sesame seeds.

Notes

Serve the stir fry in a large bowl garnished with additional sesame seeds and perhaps a few sprigs of fresh cilantro for a vibrant touch. Enjoy immediately!
Keyword noodles, quick meal, stir-fry, vegetarian