Chinese Noodles with Assorted Vegetables

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noodlesChinese Noodles with Assorted Vegetables


Ingredients for Sauce

  • 1 tsp. corn flour
  • 1 cup vegetable stock
  • 2 tbsp. Soy sauce
  • 2 tbsp. Rice wine
  • 1 tsp. salt
  • 1 tsp. sugar



  • 12 oz. egg noodles


Vegetable Stir-Fry

  • 3 tbsp. Sunflower oil
  • 1 clove garlic, finely chopped
  • 1 inch piece fresh ginger root, grated
  • 2 shallots, finely chopped
  • ¼ cup button mushrooms, thinly sliced
  • 250 g package Pak Choi, sliced
  • ½ cup bean sprouts
  • 2 carrots, cut into match sticks


  1. In a medium sized mixing bowl, dissolve corn flour with a small amount of vegetable stock in hot water.
  2. Once dissolved, pour in soy sauce, rice wine, salt and sugar.  Whisk together until well combined or until sugar dissolves.
  3. Bring a large pot of water to a boil and add noodles.
  4. Cook until tender.
  5. Transfer to colander, drain properly and place in pot.
  6. Set aside and keep warm until ready to serve.
  7. Place a large wok or skillet over medium-high heat and add sunflower oil.
  8. Once oil is heated add in chopped garlic, ginger root and shallots.
  9. Allow to sauté for a few seconds.
  10. Add in mushrooms, pak choi, bean sprouts and carrots and stir-fry for 1 to 2 minutes.
  11. Drizzle in sauce and continue to stir-fry until sauce thickens.
  12. Divide noodles onto separate serving plates and top with vegetable mixture.