Fresh and tangy veggie fried noodles

I have a thing for noodles eversince I’ve first tasted them. I used to eat noodles at least four times a week which is quite unusual considering that I live in the middle of central europe.DSC03879

I got a new wok last week and I was super excited to try it. So I decided to do a quick stir fry today. I ended up putting in it veggies that can sound a little wierd in a stir fry, but my aim was to create a very fresh, tangy and summery dish. I succeeded.


Feel free to change the amount of veggies I put in this. I guess it’s a little too much.


Fresh and tangy veggie fried noodles

serves four, prep time: 10 minutes, cooking time: 8 minutes


250 g rice noodles
2 medium carrot, thinly sliced
1 zucchini, thinly sliced
1 large onion, thinly sliced
100 g frozen peas
100 g frozen corn
4 cm piece ginger, cut very finely
3 garlic, cut very finely
toasted sesame seeds (optional)
cilantro and mint (opinional)
coconut oil

For the sauce:
3 tbs soy sauce (preferably low-salt)
2 tbs brown sugar or sweetener of your choice
juice of half a lime
1 tbs toasted sesame seed oil
1 small bird’s eye chili, deseeded and finely cut


  1. Prepare the rice noodles: put the dry noodles into very hot water and cover until cooked – this takes about 7 to 10 minutes. Drain and rinse.
  2. Make the sauce: combine the ingredients in a tiny bowl. Taste and adjust the seasoning if needed. The taste should be balanced: not too sweet, not too salty and not too acidic.
  3. Put a wok and a bit of coconut oil on high heat and when screaming hot, add onions, carrots ginger and garlic. Cook for a minute, then add frozen peas and corn, zucchini.
  4. Cook until the veggies are browned – this takes only about 5 minutes and add cooked rice noodles and sauce. Continue to cook until just combined and the sauce starts to bubble.
  5. Remove from heat and serve with toasted sesame seeds, cilantro, mint and lime wedges.



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