Wheat chow mein noodles served with lots of crunchy, colourful vegetables, finished with an aromatic black bean and garlic sauce. This is a great idea for a vegetarian dinner that can be whipped up in less than 30 minutes. A quick and delicious dish inspired by Chinese cuisine. We all need this type of recipes when we’re short on time.
Oriental stir fry meals are frequent guests in our kitchen. No wonder, they are simple to make and super versatile. It's also an easy way to use up leftover vegetables from your fridge. Using a few basic ingredients, we can prepare a delicious dinner for the whole family.
This time I cooked vegetarian stir fry with wheat noodles, carrot, red pepper, sugar snap pea and garlic. Vegetables are definitely the heroes of this dish!
Chow mein noodles with vegetables - ingredients
- Black Bean Sauce - this dark, sweet and salty sauce is made from fermented black beans with the addition of soy sauce and garlic. You can easily get it in a store with oriental food products.
- Noodles - I used chow mein wheat noodles to prepare this dish, but most Asian noodles will work just fine here (e.g. rice noodles, egg noodles or mie).
- Sesame oil - addition of this oil is optional in the recipe, but I definitely recommend it for oriental dishes as it adds a nice nutty flavour. I think it makes a difference.
If you like quick recipes inspired by Chinese cousins try our favourite Quick stir fry chicken with noodles and vegetables.You won’t regret it.
Chow mein noodles with vegetables
Ingredients
- 1 red pepper
- 1 carrot (large)
- 2 handfuls of sugar snap pea
- 4 garlic cloves
- 150 g chow mein noodles
- 2 tbsp oil (e.g. coconut oil)
- 2 tsp sesame oil (optional)
- sesame seeds
Sauce
- 3 tsp black bean sauce
- 4 tbsp water
Instructions
- Prepare the vegetables. Cut the sugar snap pea diagonally into smaller pieces. Peel the carrot and cut it into thin matchsticks. Cut the red pepper into strips and the peeled garlic into thin slices.
- Whisk together sauce ingredients and set aside.
- Cook the noodles according to the package instructions. Drain and set them aside.
- Heat 2 tbsp of oil (e.g. coconut oil) in a large frying pan over medium heat. Add the carrot and sugar snap pea, fry constantly stirring for 3-4 minutes. Add the red pepper and garlic, continue frying for another 3-4 minutes. Stir in the noodles and sauce. Cook constantly stirring for another 1-2 minutes or until sauce thickens slightly. Add 2 tsp of sesame oil (optional) and mix. Serve sprinkled with the sesame. Enjoy!
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