Planning a few extra meat-free meals each week is a simple way to save time and money, and it’s a great way to sneak more veggies onto your family’s plates.
This deliciously easy vegetable stir fry takes just minutes to make, so it’s perfect for busy midweek dinners.
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Easy Vegetable Stir Fry
Getting kids to eat their veggies can be a bit of a battle, but there’s something about a stir fry tossed through noodles that makes it far more appealing. The vegetables below are just a starting point — this recipe is endlessly flexible, so feel free to swap in whatever needs using up in the fridge. Have fun experimenting with different combinations.
Ingredients
- Olive or rapeseed oil
- 1 bunch of spring onions, chopped (reserve the greens)
- 2–3 garlic cloves, crushed
- Thumb-sized piece of ginger, grated
- 1 red chilli, finely chopped (optional)
- 2–3 carrots, thinly sliced
- 1 courgette, thinly sliced
- 1 red pepper, thinly sliced
- 80g baby corn or mange tout
- 3 tbsp plum sauce
- 1 tbsp honey
- 1 tbsp soy sauce
- 2–3 tsp sesame oil
- 300g egg noodles
Method
1. In a large pan or wok, heat some oil. Sauté the garlic, ginger and chilli (if using), then add the whites of the spring onions and the rest of the vegetables.
2. Let them soften for a few minutes, then stir in the plum sauce, honey and soy sauce.
3. Meanwhile, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain and add to the wok along with the greens of the spring onions.
4. Toss everything together to coat in the sauce, adding a little more soy sauce if needed. Drizzle with sesame oil just before serving.
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Looking for more quick, family-friendly dinner ideas? Browse our full collection of recipes for plenty of inspiration for busy weeknights, or save this one for the next time you need dinner on the table fast.
Frequently Asked Questions
Can I make this stir fry ahead of time?
It’s best enjoyed fresh, as the vegetables stay nicely crisp this way, but you can prep and chop all your vegetables in advance to make cooking even quicker on a busy evening.
Can I use different noodles?
Yes — rice noodles or wholewheat noodles work just as well as egg noodles, so use whatever your family prefers or already has in the cupboard.
How can I make this more filling?
Add cooked chicken, beef, tofu or a couple of beaten eggs stirred through at the end for extra protein.
Is this a good way to use up leftover vegetables?
Definitely — this recipe is very forgiving, so it’s a great way to use up whatever vegetables need eating up in the fridge.
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