To be honest, I have no idea why I haven’t posted my favourite stir fry vegetables before given how often I make it. In fact, it would have to be one of my favourite and most often made meals. Oh that’s right, I do. It’s gobbled up before I get a chance to take a photo!!
My boyfriend has been away with work for the last 3 weeks (he gets home today – YAY!), so, whilst he was away I thought I’d take the opportunity to make my stir fry vegetables with udon noodles so I could finally get a photo of it and share it with you. I love that he loves this dish because it’s healthy,quick and packed full of flavour. He counts my stir fry vegetables amongst one of his favourites along with my Asian Noodle Soup and Oven Roasted Cherry Tomato Risotto. It’s great to have a few dishes in your culinary repertoire that your loved ones truly enjoy.
One of the things I love about Asian food is that it’s fresh, fast and packed full of flavour. I also love how light and healthy it is and that you never end up with that uncomfortable full feeling from indulging.
So, tell me, what dishes are your loved ones favourites?
| Stir fry vegetables with Udon Noodles recipe |
- 1 carrot, peeled and julienned
- 1/3 cup of julienned red capsicum
- 1/3 cup of julienned yellow capsicum
- 8 mushrooms, stems trimmed and sliced thinly
- 12 snow peas, trimmed and cut into thirds
- 6 baby corn, cut into quarters
- 2 stalks of celery, chopped
- 1 small onion, chopped
- 1 cup of coriander (cilantro) leaves
- 2 teaspoons of Olive Oil
- 2 teaspoons of Sesame Oil
- 2 packets of Obento Udon Noodles
- SAUCE
- 2cm piece of ginger, skin removed, grated
- 2 cloves of garlic, grated
- 1 tablespoon of Kecap Manis
- 2 tablespoons of Soy Sauce
- 1 tablespoon of Mirin
- juice of 1 lime
- Add all of the ingredients for the sauce to a small bowl and stir to combine. Set aside.
- Prepare your vegetables and heat a wok over a high heat on your stove top and add the Olive Oil and Sesame Oil followed by the onion and celery. Cook for 2 minutes.
- Add all of the remaining ingredients apart from the coriander (cilantro), snow peas, and noodles and cook for 3 to 4 minutes until mushroom has cooked.
- Break up the udon noodles and add to the wok and toss to combine before adding the sauce and snow peas. Cook for 1 to 2 minutes until the noodles are hot.
- Add the coriander (cilantro) and toss to combine before serving.
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{ 22 comments… read them below or add one }
I just have to say – your photography makes these dishes look even more delicious than they already are. So vibrant and awesome!
My boyfriend doesn't really have an absolute favourite dish… or if he did, it would change weekly or monthly, I reckon. At the moment we're both really into Mexican or San Francisco mission-style food (as served at Tuckeria in the Valley). He also really likes a few different Asian noodle soups, and any Japanese dish that has unagi in it. Which is unfortunate since I think unagi is pretty much impossible to get hold of for use at home… and I don't think I fancy trying to get hold of eel and then smoking it myself… well, maybe it would be interesting to try once.
That sounds really good. Especially now that it's getting cooler out, my friends/family love it when I make Chicken Pot Pie (recipe: http://mymadisonbistro.com/archives/chicken-pot-p…
Sorry, I hit submit too soon! I meant to add that it can easily be made vegetarian by using vegetable stock and adding a hearty vegetable, such as winter squash.
Awww thanks Jess. I am sure you would have fun and be up to the challenge of smoking eel at home
This looks great! And easy for a quick weeknight dinner!
My recent post Fried Rice Cakes with Creamed Leeks and Mushrooms
Thanks
Yum! Thanks for sharing your recipe. I can totally understand why it is so loved! My man loves my tuna pasta
Always requesting it.
Heidi xo
My recent post Hot Oats
Thanks Heidi
I love it when your loved ones request particular dishes because it shows they truly do enjoy your food. It makes you feel so good doesn't it 
I never ever cook stir fry, because at one point in my life it was served up every three days with awful chewy meat and overpowering sauces. This though, looks really great and I would be willing to give it a go sometime this week. yummm.
I don't like overpowering sauces either, but I do like to taste the sauce. If you give it a try I hope you enjoy it
Oh that looks so delicious! Another gorgeous photo that makes me feel as though I can almost taste the flavours
Thanks Lily
OOoh I love those fat, slippery udon noodles! This looks lovely and healthy too!
My recent post The Lake House- Daylesford- Victoria
mMMm I made this for dinner tonight and added some marinated chicken – it was hands down the most delicious stir fry I've ever managed to make – even without coriander and kecap manis! I'm so thrilled to add this recipe to the rotation
Thank you!
I'm glad this recipe worked so well for you Lily…and that you could make it your own with your own touches.
I really should stop frequenting your blog when I'm hungry!
Thanks.
This looks simple enough for me to try
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Looks delicous!
Thank you so much Bree. It's one of my favourite dishes
Love this. We have it often – once everything is prepared it takes minutes to cook and is a great way to eat lots of vegetables. I also add chicken or seafood sometimes and it always turns out perfectly!
I had various Asian veggies that needed to be used – bok choy, broccolini, wombok and oyster mushrooms – so I decided to use this recipe for the sauce component for my stir-fried noodles. In fact, I doubled the amount of sauce so I could then marinate some chicken thighs to be cooked with it. The only tweak I made was to add chopped chilli but, all in all, the end result was a success. Thanks for the recipe!
I’m so glad you enojoyed it. Thank you for the feedback petesjoy
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