Vegetable Noodle Stir-Fry, Chinese Style

This Chinese Vegetable Noodle Stir-Fry is straightforward and has a plethora of vegetables like carrots, mushrooms and baby bok choy (to name a few). All are tossed with my from-scratch stir-fry sauce and noodles. Serve as is or as a side dish to chicken, fish or pork.

Worth keeping noodles. Give me a bowl of noodle with a butter or olive oil, salt and pepper and I’m happy. Sprinkle it with fresh Parmesan cheese and I’m over the moon. Stir-fry noodles with a ton of fresh veggies and I’m blissed out. And that’s exactly how I felt yesterday after eating a bowl of this Chinese vegetable noodle stir-fry for lunch.

Since I had a batch of my from-scratch stir-fry sauce that I made over the weekend simply chilling in the fridge, I picked up a few vegetables form a market nearby and whipped up a simple, veggie-loaded stir-fry.

Simple flavors. Speedy prep and cooking. One bowl of deliciousness.

To cook this Chinese Vegetable Noodle Stir-fry Set out:

• thin noodles – egg noodles lo mein are dependable (if you can find them) or ramen can be substituted), cooked according to package directions, drained and rinsed with cold water
• extra light olive oil (or other light flavorless oil)
• green onions
• carrot
• yellow onion
• white button mushrooms
• baby bok choy
• bean sprouts
• kitchen-made stir-fry sauce (or sauce of your choosing)

Start by bringing a pot of water to a boil. Following the package directions, cook accordingly. Once cook, rinse with cold water to stop the cooking process.

Meanwhile, add 1 tablespoon of olive oil into a hot work or chefs pan before adding in 1 bunch of green onions that have been cut into 2-inch pieces and cook for 1 minute.

Push the green onions off to the side and add 1 julienned carrots and 1 small horizontally sliced yellow onion, cook for 2 to 3 minutes or until softened.

Add in 1 heaping cup of mushrooms and cook for 1 minute.

Once starting to get tender, add in the 3 chopped bok choy and cook for an additional 1 minute.

Lastly add in the (6 ounces) cooked and rinsed noodles and the 1/2 cup of the rinsed and drained bean sprouts.

Pour in 1/4 to 1/2 cup of stir-fry sauce – depending on how you prefer it.

Toss and cook until the stir-fry sauce thickens and noodles heat through.

Serve immediately while hot.

Enjoy! And if you give this Chinese Vegetable Noodle Stir-Fry recipe a try, let me know! Snap a photo and tag me on twitter or instagram!