Chinese Stir-Fry Vegetables Recipe

Name: Chinese Stir-Fry Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 220 g thin egg noodles; 2 onions, sliced; 1 tablespoon fresh ginger, minced; 2 carrots, sliced; 1 baby bok choy, halved; 1 red pepper, chopped; 1 cup broccoli, chopped; 1 cup shiitake mushroom, chopped; 1/3 cup water; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 2 teaspoons cornflour, blended with; 1 tablespoon water

Servings: persons

220 g thin egg noodles
2 onions, sliced
1 tablespoon fresh ginger, minced
2 carrots, sliced
1 baby bok choy, halved
1 red pepper, chopped
1 cup broccoli, chopped
1 cup shiitake mushroom, chopped
1/3 cup water
2 tablespoons light soy sauce
1 tablespoon oyster sauce
2 teaspoons cornflour, blended with
1 tablespoon water

1
Prepare egg noodles as per directions, drain and set aside.
2
Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
3
Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
4
Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
5
Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
6
Plate noodles and top with stirfry mix.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 220 g thin egg noodles, 2 onions, sliced, 1 tablespoon fresh ginger, minced, 2 carrots, sliced, and more.

Yes, Chinese Stir-Fry Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Stir-Fry Vegetables

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