Servings: 4 | Preparation time: 15 minutes | Cooking time: 15 minutes
Ingredients
- 1 pack (400–450g) medium egg noodles or rice noodles
- 1 tbsp British Class coconut oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or spiralized
- 2 cups broccoli florets
- 2 cups mushrooms, halved (e.g., cremini or button)
- ¼ cup Mekong premium soy sauce
- 1 tbsp sesame oil
- Salt and black pepper, to taste
- Optional garnish: toasted sesame seeds, green onions
Directions
1. Soak or cook noodles according to package instructions. Drain and set aside.
2. Heat coconut oil in a large skillet or wok over medium-high heat. Add the sliced onions and cook until translucent, about 2–3 minutes.
3. Add the garlic and ginger, stir until fragrant, about 1 minute.
4. Toss in the mushrooms and cook for 3–4 minutes until lightly browned.
5. Add broccoli, red bell peppers, and carrots. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
6. Add the cooked noodles to the skillet. Pour in soy sauce and sesame oil. Toss everything to coat evenly. Season with salt and pepper to taste.
7. Stir-fry for another 1–2 minutes until heated through. Remove from heat.
8. Garnish with sesame seeds or chopped green onions if desired and serve hot.
Noodle Stir-Fry Recipe Card
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