Veggie noodle stir-fry | Vegetable recipes | Jamie Oliver recipes (2024)

FAQs

Which vegetables are best for stir fry? ›

Aromatics in first- onion, leeks, garlic, ginger, chilli. Firm vegetables in second – like carrot, capsicum/bell peppers, stems of Asian Greens (Buk Choy in this recipe), zucchini / courgettes, eggplant, asparagus, canned baby corn, green beans, okra. Quicker cooking vegetables added next- snow peas, kale, cabbage.

Look for Chinese egg noodles (lo mein-style noodles). Spaghetti, Linguine, or Fettuccine. YES, you can make use spaghetti to make a noodle stir fry. This is what we use 95% of the time.

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

Dry the vegetables.

When stir-frying anything from snow peas to lettuce, it's important that the vegetables are very dry. Otherwise, the vegetables will steam and braise in the pan and lose their crisp texture.

Prepare your noodles so that they are al dente and still have some bite. For most noodles, this means cooking them for a few minutes in boiling water, but thinner noodles, like cellophane rice noodles, usually just need to be soaked.

What is the healthiest stir fry noodle? ›

Kelp noodles are best for a stir fry, or dishes that call for thin noodles, Vu says. If you're looking to keep calories as low as you can, use them in place of rice or ramen noodles.

You can also add: Spices like white pepper, sichuan pepper, or chile flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!)

Zucchini – Zucchini noodles, or “zoodles,” have grown fast in popularity with good reason — their mild flavor and slightly firmer texture than spaghetti squash makes a perfect base for all sauces, including cream-based ones like alfredo.

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

The main ingredients to a stir-fry are: Proteins – chicken, beef, pork, seafood, tofu, tempeh, seitan. Aromatics – garlic, green onions, shallots, ginger.

Dry the vegetables.

When stir-frying anything from snow peas to lettuce, it's important that the vegetables are very dry. Otherwise, the vegetables will steam and braise in the pan and lose their crisp texture.

If possible, a stir-fry is always more delicious with fresh vegetables and ingredients. While you can use frozen or canned vegetables, fresh ingredients tend to provide a better taste to your meal. Once you are ready to cook your stir-fry, place all the ingredients on your counter and begin prepping.