Stir-fried Asian Style Noodles and Vegetables with Peanut Dressing

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Fresh egg noodles and a kaleidoscope of crispy, mixed vegetables all swathed in an addictive savoury, sweet, spicy, zingy peanut dressing. On the table in less than 20 minutes, this supper is super quick to make, full of nutrients and bursting with flavour.

Whilst I have given the recipe for Peanut Dressing, the rest of the dish is more of an idea or inspiration. It is very easy to customise, adapt and make your own. For example, use your favourite selection of vegetables, or whatever you have in the bottom of the fridge, and you could also add some cooked chicken, fish or tofu. Equally ,swap the egg noodles out for rice noodles or even spaghetti. The vegetable selection I chose was actually a fridge raid, but if you haven’t got any vegetables to use up and are looking for a really quick meal or have midnight munchies, simply heat the noodles with the dressing. So good and so speedy!

How to make Stir-fried Asian Style Noodles and Vegetables with Peanut Dressing

Collect all your ingredients together:

Peanut Sauce –

• natural peanut butter – I use crunchy but smooth works well too
• water, to taste
• lime juice
• soy sauce eg Kikkoman or Tamari. I use reduced salt.
• sesame oil
• peanut oil or vegetable oil
• rice vinegar or white wine vinegar
• runny honey
• chilli flakes
• garlic powder
• onion powder

Noodles and vegetables –

• As much or as little of your vegetables of choice, to taste. I used:
  • red onion, peeled and sliced
  • cob of sweetcorn, kernels removed, cob discarded
  • small Chinese cabbage, outer leaves removed, washed and shredded
  • courgette, trimmed and thinly sliced
  • mushrooms, cleaned and sliced
  • red pepper/capsicum, stem and seeds removed and sliced
  • red radishes, topped, tailed and sliced
  • beansprouts
  • spring onions, trimmed, washed and sliced
• vegetable oil
• straight to wok fresh egg noodles, sub with spaghetti, if necessary, or use rice noodles
• egg (optional)
• sesame seeds

How to make this wonderful, quick and easy supper:

1. Peanut dressing: weigh all the ingredients directly into a mixing bowl and beat really well, until amalgamated.
2. Vegetables: prepare as described in the ingredients list above.
3. Cook: heat the oil in a large wok over a high heat. When hot add all the vegetables and cook, stirring, for 2 – 3 minutes until starting to soften.
4. Add the noodles and toss to mix and heat through.
5. Next mix in the Peanut dressing. You may not need to use it all and, if it is thick, you can loosen it with a little water to make it easier to mix in.
6. When everything is mixed and hot, stir in the bamboo shoots.
7. Transfer to warmed serving bowls and sprinkle over the spring onions and sesame seeds.
8. If desired, you can also top with an egg. I like fried egg but poached or boiled work very well too.

Cook the eggs:

1. Fried egg – heat some oil in a separate pan over a moderately hot heat and add the egg. Cook either sunny side up or flipped until cooked to your liking.
2. Boiled eggs – cover the eggs with cold water and bring to a simmer. Once simmering, cook for 5 – 6 minutes, or until cooked to your liking.
3. Poached eggs –  place a sieve over a bowl and crack one fridge cold egg at a time into the sieve, so that the really runny white can be separated from the egg. Tip the egg into a ramekin and repeat, if necessary..
4. Fill a pan with sufficient water to cover the eggs and bring to a very, very gentle simmer. You should be able to see small bubbles on the base of the pan, the water should not be splashing around. Try not to use a very deep pan. Gently tip the eggs in the water and cook for 2 – 3 minutes, until the white has set and the yolks are soft, or cooked to your liking.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.