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Stir Fry Veggie Noodles


  • Mixed stir fry vegetables - quantity will depend on how many people you are cooking for and whether you are cooking this as a main meal or a side dish.
  • Frozen mixed vegetables if desired.
  • 2 Tablespoons peanut oil or preferred oil
  • 2-4 “cakes” dried instant/2 minute/cup noodles or noodles of your choice
  • Boiling water enough to cover noodles
  • 1-2 Tablespoons Oyster Sauce
  • ½ -1 Tablespoon Soy Sauce
  • 1-2 Tablespoons Honey
  • 1-2 Tablespoons Sweet Chilli Sauce


  • Chop and prepare all vegetables before you start cooking - cut them into similar/bite-sized pieces.
  • Put noodles into a heat proof bowl ready to cook.
  • Heat a wok or large frying pan and add oil.
  • Once oil is hot (30 seconds or so) add vegetables - frozen (if using) first, followed by harder vegetables and then finally add in any softer or faster cooking vegetables.
  • Cook and stir.
  • Add oyster sauce.
  • Cook and stir.
  • Add soy sauce.
  • Continue to cook and stir.
  • Pour boiling water over noodles and allow them to sit for 2 minutes.
  • Meanwhile add the honey and the sweet chilli sauce to the vegetables and stir through.
  • Once noodles are cooked/heated through, strain and add to the wok/vegetables.
  • Stir through until noodles are mixed in with the vegetables.
  • Serve as a side dish or a main meal.