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Garlic Ginger Noodle Stir-Fry with Vegetables Recipe

Garlic Ginger Noodle Stir-Fry with Vegetables recipe


This is a yummy noodle dish with lots of garlic and ginger. It has crunchy veggies and soft noodles. You cook the noodles and veggies in a pan and mix them with a tasty sauce.


450 g fine egg noodles
4 cloves of garlic, minced
4 cm knob of ginger, minced
1 red bell pepper, thinly sliced
1 carrot, julienned
150 g snow peas, trimmed
4 tablespoons vegetable oil
3 tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 spring onions, thinly sliced
1 teaspoon sugar
1/4 teaspoon ground white pepper


Cook the egg noodles according to the package instructions, then drain and set aside.
Heat 2 tablespoons of vegetable oil in a wok or large pan over medium heat. Add the minced garlic and ginger, and stir-fry for 1 minute until fragrant.
Add the red bell pepper, carrot, and snow peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the light soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
Add the cooked noodles to the wok with the vegetables. Pour the sauce mixture over the noodles and vegetables, and toss everything together to combine well and heat through, about 2 minutes.
Turn off the heat, and stir in the sliced spring onions.
Serve the noodle stir-fry hot, garnished with additional spring onions if desired.

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