stir-fry vegetables with noodles

Course: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 547 kcal
Author: sanne

vegetarian vegetables stir-fry with egg-noodles




  • 2 cloves garlic
  • 30 gr ginger
  • 2 tbsp tamari
  • 2 tsp sesame oil
  • 1 tbsp sweet chili sauce
  • 1 pinch pepper
  • 1 pinch salt optionally


  • 100 gr shiitake
  • 1 scallion
  • 100 gr sweet pointed pepper
  • 100 gr broccolini or broccoli
  • 30 gr bamboo shoots
  • 1 tsp coconut oil

topping and noodles

  • 1 red chili
  • 4 sprigs coriander
  • 30 gr cashew nuts roasted, unsalted
  • 150 gr egg noodles dry weight



  1. grate the ginger and finely chop the garlic. Mix all the ingredients together and stir well. Add salt to your own taste (I never add it though...)

stir-fry and noodles

  1. cut the shiitake and  sweet pointed pepper in bite-size pieces. Chop the scallion. Put half of the green aside as garnish. Put a pan with boiling water on the stove

  2. heat the stir-fry pan and add the coconut oil. Stir-fry the scallion, pepper and shiitake for 2 minutes. Then add the bimi (or broccoli) and bamboo shoots and fry for another 3 minutes

  3. add the marinade, mix well and take the pan of the heat

  4. in the meantime boil the noodles according to the instructions on the package. Make sure you rinse them with cold water and drain them well for the best result!

  5. mix the noodles with the vegetables and garnish with the cashew nuts, coriander leaves and optionally chili pepper

Nutrition Facts
stir-fry vegetables with noodles
Amount Per Serving (1 bowl)
Calories 547 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 63mg 21%
Sodium 1159mg 48%
Potassium 801mg 23%
Total Carbohydrates 80g 27%
Dietary Fiber 7g 28%
Sugars 13g
Protein 20g 40%
Vitamin A 57.7%
Vitamin C 189.3%
Calcium 9.7%
Iron 26.6%
* Percent Daily Values are based on a 2000 calorie diet.