Dinner

Simple Vegetable and Protein Stir-Fry with Noodles Recipe

ByHailey Reed November 26, 2025November 26, 2025

Introduction

This simple stir-fry is a quick and delicious way to enjoy a variety of colorful vegetables combined with your choice of protein. It’s perfect for a nutritious weeknight dinner that comes together in just minutes.

A white bowl with thin dark blue vertical stripes is filled with a colorful dish made of several layers, starting at the bottom with light brown noodles that look soft and slightly curly. On top of the noodles, there are bright red slices of bell pepper, pieces of yellow baby corn, and pale green cooked onion strips mixed with julienned orange carrot. Sitting above these vegetables are six small pink shrimp, each curled and glistening. One long bright green stalk of broccolini with a small bunch of flower buds is placed on top, stretching across the bowl. The bowl is set on a white marbled surface, with a blurred blue glass and utensils in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g vegetables such as carrots, baby corn, broccoli, courgettes, red peppers, and cabbage or pak choi
1 tbsp rapeseed oil
1 garlic clove, sliced
1cm fresh ginger, grated
1½ tbsp reduced salt soy sauce
2 tbsp sweet chilli sauce (optional)
200g cooked prawns, salmon (flaked), or chicken breast (shredded)
200g egg noodles, cooked

Instructions

Step 1: Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets and slice the stem, then finely slice the peppers and cabbage or pak choi.
Step 2: Heat the rapeseed oil in a large frying pan or wok over medium-high heat. Add the sliced garlic and grated ginger, frying for about 1 minute until fragrant.
Step 3: Add the prepared vegetables to the pan and toss to coat with the oil. Fry for 2-3 minutes, stirring frequently.
Step 4: Pour in the soy sauce and sweet chilli sauce (if using), and mix well to combine. Continue cooking for another 2-3 minutes until the vegetables are tender but still crisp.
Step 5: Stir in the cooked prawns, flaked salmon, or shredded chicken and heat through for 1-2 minutes.
Step 6: Serve the stir-fry hot over the cooked egg noodles.

Tips & Variations

Use any fresh vegetables you have on hand for flexibility and seasonal flavor.
For extra heat, add a splash of chilli oil or sprinkle with red pepper flakes.
Swap egg noodles for rice noodles or brown rice to change up the base.
Marinate the protein in a bit of soy sauce and garlic beforehand for added depth.

Storage

Store any leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to avoid overcooking the vegetables. It’s best enjoyed fresh but can also be eaten cold as a salad.

How to Serve

The dish is served in a white bowl with blue vertical stripes and has three main layers. The bottom layer shows beige noodles with a smooth texture filling the bowl. On top of the noodles, there is a colorful mix of vegetables, including bright yellow baby corn, thin orange carrot strips, and vibrant red bell pepper slices, all mixed with translucent onion pieces. The top layer features several curled pink shrimp arranged neatly, with a fresh green broccolini stalk placed on top for a pop of color. The bowl sits on a white marbled surface, and part of a woman's hand is reaching towards it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this stir-fry?

Yes, frozen vegetables work well if fresh aren’t available. Just thaw and drain any excess water before cooking to avoid sogginess.

Is it possible to make this dish vegetarian?

Absolutely. Simply omit the prawns, salmon, or chicken and use tofu or extra vegetables for protein instead.

Hailey Reed