Aish Cooks

It’s been a busy few few weeks after the New Year’s with everything from work and winter bugs catching up with us. But tummies still grumble when the time’s right, and something’s got to get made. Well, so there are a few good recipes I have waiting in my drafts to share with you all. The theme at home the last few days has been quick-fix dinners and I’m sure a lot of you will appreciate that 🙂 Here’s one you can turn to when the appetite’s there but time’s not. The best part of this dish is that it does not take much to make a nice and yummy stir-fry. This one here just needs a bunch of vegetables, noodles and some sauces you might have in the pantry for flavoring the dish. I used a bag of frozen vegetables, which eliminated the prep time altogether and that’s is why I always have frozen veggies in the freezer – its such a life saver! So with no further ado, here’s the recipe to a household favorite of ours that is not just one for the busy weeknights but also great for fuss-free entertaining.

Easy Vegetable Noodles Stir-Fry

Cooking Time: 30 minutes | Serves: 4 – 6

Ingredients:

1. 12 oz wheat or egg noodles of choice (I used the extra-wide Pennsylvania Dutch egg noodles)
2. 1 – 1.5 lbs vegetables of choice (sliced mushrooms, cut carrots, brocolli florets, bell pepper strips, sliced onions, snow peas
3. 4 tbsp olive oil
4. 1 tbsp garlic, minced
5. 4 eggs, optional
6. 3 tbsp soy sauce, or to taste
7. 1 tbsp chili garlic sauce, or to taste
8. 2 tbsp hot chili sauce, or to taste (I used Sriracha)
9. salt to taste
10. pepper to taste

Method:

1. Bring a pot of water to a rolling boil, add salt. Add the noodles and cook without a lid for 8-10 minutes, stirring to prevent sticking to the bottom, until cooked but firm (al dente). Drain the water, give it a rinse in cold water to stop the cooking process and toss in some olive oil to keep the noodles separate.
2. While the noodles are cooking, heat some oil in a wok or frying pan.
3. Add the minced garlic and saute for a few seconds.
4. Add the cut vegetables and some salt, stir-fry on high for 7-10 minutes until vegetables are cooked to desired level of crunchiness.
5. If using eggs – In another pan (or set aside the vegetables and use the same wok), scramble eggs in a little oil along with salt and pepper until fully done.
6. Combine the eggs and cooked vegetables and toss them together.
7. Add the sauces and combine.
8. Add the cooked noodles and toss with spiced vegetable-egg mixture and cook on med heat for a couple of minutes to bring everything together.

Serve, sit back and enjoy!