Stir-Fried Noodles with Vegetables
20 MIN
10 MIN
4 to 6

Stir-Fried Noodles with Vegetables


  • 3/4 lb (340 g) Asian-style wheat noodles (see note)
  • 1 bunch rapini or baby broccoli, cut into 1-inch (2.5 cm) sections
  • 2 tbsp (30 ml) vegetable oil
  • 1 orange bell pepper, seeded and cut into strips
  • 1 small red onion, thinly slice
  • 2 garlic cloves, chopped
  • 4 eggs, lightly beaten
  • 2 green onions, thinly sliced
  • 1/4 cup (10 g) cilantro, finely chopped
  • 2 tbsp (30 ml) seasoning sauce
  • 2 tbsp (30 ml) oyster sauce
  • 2 tsp sugar
  • 1/4 tsp red pepper flakes
  • Lime wedges, for serving


  1. In a pot of salted boiling water, cook the noodles for 1 minute or until they separate from each other. Drain and lightly oil.
  2. In a large, deep non-stick skillet over medium-high heat, cook the rapini in the oil until tender, about 5 minutes. Add the bell pepper, onion and garlic. Cook for 2 minutes.
  3. Push the vegetables towards the sides of the skillet. Add the eggs to the centre of the skillet and let cook for 2 minutes without stirring. Add the noodles and remaining ingredients. Mix well. Serve with the lime wedges.


There are many varieties of Asian-style noodles on the market. For this recipe, we used wheat-based Hokkien noodles, which are sold precooked and vacuum-sealed in the Asian section of most grocery stores.