Friday, February 17, 2012

Vegetable Stir-Fry

My hubby cooked this delicious vegetable stir-fry for me this past week! The egg noodles are cooked and then stir-fried with a colorful variety of vegetables to make this tasty dish. Enjoy!

-1 lb egg noodles (make sure there are no artificial ingredients added)
-4 Tbsp oil
-1 small onion, thinly sliced
-2 large carrots, cut into thin sticks
-1/4 lb white mushrooms, quartered
-1 1/2 cups snow peas
-1/2 cucumber, cut into sticks
-1/4 lb spinach, shredded
-2 cups beansprouts
-2 Tbsp soy sauce
-1 Tbsp sherry (or apple cider vinegar)
-1 tsp salt
-1 tsp sugar
-1 tsp cornstarch
-1 tsp sesame oil
-salt/pepper to taste

1) Cook the egg noodles according to the instruction on the packet. Drain and rinse under cold running water until cool. Set aside.

2) Heat 3 Tbsp oil in a preheated wok or skillet. Add the onion and carrots and stir-fry them for 1 minute, then add the mushrooms, snow peas, and cucumber and stir-fry for an additional 2 minutes.

3) Stir in the remaining oil and add the drained noodles, together with the spinach and beansprouts.

4) Blend together all the remaining ingredients and pour over the noodles and vegetables.

5) Stir-fry until the noodle mixture is thoroughly heated through, transfer to a warm serving dish, and serve.

Tip: For a spicy stir-fry, add 1 Tbsp. chili sauce or substitute chili oil for the sesame oil.


  1. This is inspiring for me. :D Thanks so much for linking it up to BeColorful's Motivated Monday. I just wanted you to know I featured it on this week's party.

    1. Hi Pam, thanks for featuring this recipe! Looking forward to linking up again at BeColorful :)

  2. This sounds so YUMMY!! Thanks for sharing at Thursday's Temptation.

  3. yummy recipe. Following you from MBC. Follow me back at