Vegetable Wok Noodles
A vibrant, savory stir-fry that brings the authentic flavors of an Asian street-food kitchen right to your home table.
Ingredients
- •12 oz (340g) dried wheat noodles or ramen noodles
- •2 tablespoons toasted sesame oil
- •1 tablespoon vegetable oil
- •2 cups broccoli florets, cut into bite-sized pieces
- •1 large carrot, julienned
- •1 red bell pepper, thinly sliced
- •8 oz (225g) shiitake mushrooms, sliced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •3 tablespoons soy sauce
- •1 tablespoon hoisin sauce
- •1 teaspoon rice vinegar
- •2 green onions, sliced diagonally
- •1 tablespoon toasted sesame seeds
Instructions
- 1
Bring a large pot of water to a boil and cook the noodles according to package instructions until al dente, then drain and rinse with cold water to prevent sticking.
- 2
In a small bowl, whisk together the soy sauce, hoisin sauce, and rice vinegar to create the stir-fry sauce.
- 3
Heat the vegetable oil and sesame oil in a large wok or deep skillet over high heat.
- 4
Add the broccoli, carrots, and bell peppers to the wok; stir-fry for 3-4 minutes until they are tender-crisp.
- 5
Add the sliced shiitake mushrooms to the wok and cook for another 2-3 minutes until they begin to brown.
- 6
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- 7
Add the cooked noodles to the wok, pour the sauce over the top, and toss everything together using tongs for 2 minutes until the noodles are well-coated and heated through.
- 8
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
💡 Chef tips
- To ensure the best texture, make sure your vegetables are cut into uniform sizes so they cook evenly.
- If you want to add protein, firm tofu cubes seared in the wok first work perfectly as a pareve addition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a pan with a splash of water to loosen the noodles.
✅ How it should turn out
The noodles should be glossy and coated in a savory, aromatic sauce, with the vegetables providing a crisp texture and the ginger-garlic aroma filling the kitchen.