If you’re craving stir-fried noodles but don’t want to order takeout every time, this recipe for Stir-Fry Noodles with Veggies & Mushrooms lets you whip up something delicious in no time. The noodles are packed with great flavors and aren’t too complicated to prepare. Your delivery service probably takes longer to bring a lukewarm portion of wok noodles to your door than the time you’d actually spend cooking this dish yourself.
When it comes to quick and easy weeknight dinners, wok noodles are always a great choice. There’s not much to it tbh – just chop a few veggies, stir-fry everything until nicely browned, add the noodles, and then season everything with various sauces. It really is very simple. Something you can easily manage even after a long day at the office or when working from home all day.
Of course, it helps to have a little assistance with the chopping – that way, the prep work gets done in half the time. The actual stir-frying and seasoning are a total breeze and happen quickly. If you work efficiently, the meal can easily be on the table in under 30 minutes. That’s something you can manage even after a hard day’s work, right?
Tips & Tricks for Wok Noodles
»Mise en place« is king here.
You can probably tell from the photos – things move really fast with a stir-fry, and preparing everything beforehand is essential. It’s best to chop and prep everything and place the ingredients in small bowls right next to the stove. Having to scramble for something while half the ingredients are already sizzling in the wok isn’t exactly helpful.
Stir-fry the veggies in batches.
Don’t be tempted to throw everything into the wok at once just to save time. Carrots and celery take a bit longer to cook, mushrooms tend to soak up oil, and bell peppers and garlic only need a quick cook so they don’t turn bitter or mushy. Stir-frying in stages ensures that every veggie retains a nice bite.
Get the wok really hot.
Stir-fries thrive on high heat. It’s better to wait until the oil starts to shimmer slightly than to let the ingredients simmer over medium heat. Otherwise, the veggies will steam in their own juices rather than frying properly.
Don’t overcook the noodles.
Feel free to take the noodles out of the water 1–2 minutes earlier than the package recommends. They will continue to cook when stir-fried with the sauce – otherwise, they can quickly become mushy.
Can the recipe be customized?
Alternative veggies.
Bok choy, sugar snap peas, spring onions, or bamboo shoots work just as well here – either because you have them on hand or as a substitute for Napa cabbage or celery.
Protein upgrade.
If you like, you can add chicken, beef, tofu, or shrimp to the noodles. It’s best to sear the protein separately in the wok first, remove it, and add it back in at the very end so nothing gets soggy or stews in its own juices.
Adjusting the sauce is easy.
If you prefer it spicier, simply stir some crispy chili oil or sambal oelek into the sauce. If you prefer it milder, you can reduce the amount of soy sauce – which primarily adds saltiness.
Last tip: Reheating leftovers the next day.
Wok noodles often taste even better reheated because the flavors have had time to meld overnight. Ideally, reheat them briefly in a frying pan or wok with a splash of water or a little soy sauce. A microwave works as well but is not the best option.
If you’re in the mood for more wok recipes, you might want to check out other dishes we made. One of our favorite Asian wok recipes is Singapore Noodles with Pork. This wok dish is also quick to prepare and tastes delicious!
Our Stir-Fry Hoisin Noodles are another quick and tasty option. We’re adding a bit of chicken here for protein – though you could easily swap it for tofu if you want to keep it vegetarian. We love quick dishes like this, where everything is simply stir-fried in a single pan or wok.
INGREDIENTS / ZUTATEN
(4 servings)
For the stir-fry:
9 oz. (250g) Mie Noodles*
some neutral oil for frying
1 large carrot, cut into thin sticks
2 celery stalks, cut into thin sticks
10.6 oz. (300g) Napa cabbage, finely shredded
5.3 oz. (150g) mushrooms, sliced
1 medium red onion, thinly sliced
1 small piece of ginger, finely sliced
1 bell pepper (red or yellow), sliced
2-3 garlic cloves, finely chopped
For the seasoning sauce:
3 tbsp. Ketjap Manis* (sweet soy sauce)
2 tbsp. light soy sauce*
1 tbsp. dark soy sauce*
1 tbsp. rice vinegar*
1 tbsp. sesame oil*
salt, pepper
crispy chili oil*
(4 Personen)
Für das Stir-Fry:
250g Mie Nudeln*
etwas neutrales Öl zum Anbraten
1 große Karotte, in Stiften
2 Stangensellerie, in Stiften
300g Chinakohl, in feinen Streifen
150g Champignons, in Scheiben
1 rote Zwiebel, in feinen Spalten
1 kleines Stück Ingwer, in feinen Streifen
1 Paprikaschote (rot oder gelb), in Streifen
2-3 Knoblauchzehen, fein gehackt
Für die Würzsauce:
3 EL Ketjap Manis*
2 EL helle Sojasauce*
1 EL dunkle Sojasauce*
1 EL Reisessig*
1 EL Sesamöl*
Salz, Pfeffer
Crispy Chili Oil*
DIRECTIONS / ZUBEREITUNG
1. Start with the veggies – peel the carrot, if necessary, and cut it into thin sticks (5-6 cm long). Clean the celery stalks and also cut them into thin sticks as well. Cut the cabbage into thin strips, discarding the core. Clean the mushrooms and slice them thinly. Peel the onion and garlic and cut the onion into thin wedges and finely chop the garlic. Peel the ginger and cut it into very thin strips. Remove the seeds and membranes from the bell pepper and then cut it into 5-6 cm long strips. Have everything ready for cooking.
2. For the seasoning sauce, combine the Ketjap Manis, light and dark soy sauce, rice vinegar, and sesame oil in a small bowl or cup and set it aside.
3. Cook the Mie Noodles according to the package instructions – ours only needed to simmer for a few minutes. Drain the noodles and set them aside.
4. Heat some oil in a large wok, then briefly stir-fry the carrot and celery sticks. Add the napa cabbage and stir-fry until it begins to brown and soften slightly. Remove everything from the wok and set it aside.
5. Add a little more oil to the wok, then add the mushrooms, onions, and ginger to the wok and stir-fry for about 2-3 minutes. Add the bell peppers and garlic and stir-fry for another 2 minutes. If necessary, add a little more oil – mushrooms tend to absorb a bit more oil. Return the veggies to the wok, along with the drained noodles and the seasoning sauce. Reduce the heat slightly and stir-fry everything for another 2-3 minutes. Season the wok noodles with salt, pepper, and crispy chili oil to your liking.
1. Mit dem Gemüse starten – die Karotte ggf. schälen und in feine Stifte (5-6cm lang) schneiden. Die Stangensellerie säubern und ebenfalls in dünne Stifte schneiden. Den Kohl in feine Streifen schneiden – den Strunk dabei auslassen. Die Pilze säubern und in dünne Scheiben schneiden. Die Zwiebel und den Knoblauch schälen und in dünne Spalten schneiden bzw. fein hacken. Den Ingwer schälen und in feine, dünne Streifen schneiden. Die Paprikaschote von den Innereien befreien und dann ebenfalls in 5-6cm lange Streifen schneiden. Alles zum Kochen bereithalten.
2. Für die Würzsauce Ketjap Manis, die helle und dunkle Sojasauce, sowie Reisessig und Sesamöl in einer kleinen Schüssel oder Tasse verrühren und zur Seite stellen.
3. Die Mie Nudeln nach Packungsanleitung kochen – unsere mussten nur einige wenige Minuten köcheln. Die Nudeln abgießen und zur Seite stellen.
4. Etwas Öl in einem großen Wok erhitzen, dann zuerst Karotten- und Selleriestifte kurz anbraten. Den Chinakohl dazugeben und mit anbraten – das Gemüse darf etwas Farbe bekommen und sollte ein wenig weicher werden. Aus dem Wok nehmen und zur Seite stellen.
5. Etwas Öl nachlegen, dann Pilze, Zwiebeln und Ingwer in den Wok geben und unter ständigem Rühren etwa 2-3 Minuten anbraten. Paprika und Knoblauch dazugeben und für etwa 2 Minuten mit anbraten. Falls notwendig, noch etwas Öl nachlegen – Pilze saugen gerne mal etwas mehr Öl auf. Das Gemüse zurück in den Wok geben, ebenso die abgetropften Nudeln und die Würzsauce. Die Hitzezufuhr etwas reduzieren und alles zusammen noch einmal etwa 2-3 Minuten unter ständigem Rühren andünsten/anbraten. Die Woknudeln nach Belieben noch mit etwas Salz, Pfeffer und Crispy Chili Oil abschmecken.
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Stir-Fry Noodles with Veggies & Mushrooms
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 4 1x
- Category: Stir-Fry
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
If you are looking for a quick and easy weeknight dinner – these delicious Stir-Fry Noodles with Veggies & Mushrooms might be just perfect for you!
Ingredients
For the stir-fry:
9 oz. (250g) Mie Noodles*
some neutral oil for frying
1 large carrot, cut into thin sticks
2 celery stalks, cut into thin sticks
10.6 oz. (300g) Napa cabbage, finely shredded
5.3 oz. (150g) mushrooms, sliced
1 medium red onion, thinly sliced
1 small piece of ginger, finely sliced
1 bell pepper (red or yellow), sliced
2-3 garlic cloves, finely chopped
For the seasoning sauce:
3 tbsp. Ketjap Manis* (sweet soy sauce)
2 tbsp. light soy sauce*
1 tbsp. dark soy sauce*
1 tbsp. rice vinegar*
1 tbsp. sesame oil*
salt, pepper
crispy chili oil*
Instructions
1. Start with the veggies – peel the carrot, if necessary, and cut it into thin sticks (5-6 cm long). Clean the celery stalks and also cut them into thin sticks as well. Cut the cabbage into thin strips, discarding the core. Clean the mushrooms and slice them thinly. Peel the onion and garlic and cut the onion into thin wedges and finely chop the garlic. Peel the ginger and cut it into very thin strips. Remove the seeds and membranes from the bell pepper and then cut it into 5-6 cm long strips. Have everything ready for cooking.
2. For the seasoning sauce, combine the Ketjap Manis, light and dark soy sauce, rice vinegar, and sesame oil in a small bowl or cup and set it aside.
3. Cook the Mie Noodles according to the package instructions – ours only needed to simmer for a few minutes. Drain the noodles and set them aside.
4. Heat some oil in a large wok, then briefly stir-fry the carrot and celery sticks. Add the napa cabbage and stir-fry until it begins to brown and soften slightly. Remove everything from the wok and set it aside.
5. Add a little more oil to the wok, then add the mushrooms, onions, and ginger to the wok and stir-fry for about 2-3 minutes. Add the bell peppers and garlic and stir-fry for another 2 minutes. If necessary, add a little more oil – mushrooms tend to absorb a bit more oil. Return the veggies to the wok, along with the drained noodles and the seasoning sauce. Reduce the heat slightly and stir-fry everything for another 2-3 minutes. Season the wok noodles with salt, pepper, and crispy chili oil to your liking.
Notes
Let’s cook something amazing!
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