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Wok noodles with vegetables

Author
Cookinero 21 Apr 2025
5700
Wok noodles with vegetables

Wok noodles with vegetables are an ideal solution for preparing a hearty and healthy dish at home. The recipe does not use meat or seafood, but it does include a lot of vitamin-rich vegetables. You can use any wok noodles (rice, egg, buckwheat), soy sauce, which will add piquancy, and your favorite fresh vegetables. It will take a little time to make a vegetable wok, and any housewife with any culinary skills can prepare the dish.

How to cook Wok noodles with vegetables

Step 1

Wok noodles with vegetables

Prepare the noodles. Pour water into a saucepan, add salt to taste, and add the noodles. Cook for 8 minutes from the moment the liquid boils, then drain in a colander.

Step 2

Wok noodles with vegetables

Prepare the vegetables. Heat the frying pan, add vegetable oil. First, fry the eggplants for 3 minutes on high heat. Add the zucchini and carrots, stir and fry for 3 minutes. Then add the pepper and fry for 5 minutes, do not forget to stir the vegetables.

Step 3

Wok noodles with vegetables

Combine the bases and finish cooking. Add the noodles to the vegetables, stir and season with soy sauce. Add salt to taste if necessary.

Wok noodles with vegetables - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the noodles with rice noodles, udon, or even spaghetti if you prefer. Just adjust the cooking time according to the package instructions.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
This recipe is already vegetarian. For a vegan version, ensure the noodles are egg-free and use a vegan soy sauce.
You can substitute soy sauce with tamari for a gluten-free option, or coconut aminos for a soy-free alternative.
Add a pinch of red pepper flakes, a dash of sriracha, or some chopped fresh chili peppers while frying the vegetables.
It's best enjoyed fresh, but you can freeze it for up to 1 month. Thaw in the fridge overnight and reheat on the stove or microwave.
Feel free to add mushrooms, broccoli, snap peas, or baby corn for extra variety and nutrition.
Swap out the noodles for spiralized zucchini or shirataki noodles to reduce the carb content.
Add tofu, tempeh, or cooked chicken or shrimp for extra protein. Stir them in with the vegetables.
You can chop the vegetables ahead of time and store them in the fridge. Cook the noodles and vegetables just before serving for the best texture.

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