Noodles with Vegetables and Soy Sauce
Quick, colorful, and full of flavor! A perfect weekday stir-fry dish ready in under 30 minutes.
Updated : 27 June, 2025
Easy
About 20 min.
Ingredients
200 grams
Noodles
100 grams
Broccoli
100 grams
Champignon
1
Bell pepper
1
Carrot
1
Onion
2 tablespoon
Sesame oil
to taste
Ground black pepper
to taste
Salt
Sauce
3 tablespoon
Soy sauce
1 tablespoon
Sesame oil
1 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can use any noodles: rice, udon, soba, or even homemade ones. Pasta like fettuccine or spaghetti also works well.
Preparation
Step 1
Any noodles will work: rice, udon, soba, or homemade. You can also use long pasta like fettuccine or spaghetti.
Step 2
Wash mushrooms and slice them. Fresh or frozen mushrooms are fine, but use 1/3 to 1/2 more if frozen, as they release more water.
Step 3
Peel and slice the onion into half rings.
Step 4
Clean the bell pepper from seeds and slice into thin strips. Use mixed colors for a vibrant dish.
Step 5
Peel and julienne the carrot.
Step 6
Prepare sauce ingredients. You can replace sesame oil with any vegetable oil. If using teriyaki instead of soy sauce, omit the sugar.
Step 7
In a small bowl, mix soy sauce, sesame oil, and sugar.
Step 8
In a large skillet or wok, heat sesame oil over medium heat. Add onion, broccoli, mushrooms, bell pepper, and carrot. Stir-fry for 5-7 minutes. Add salt and pepper to taste - but keep in mind that soy sauce is already salty.
Step 9
While veggies are cooking, boil the noodles in a large pot of salted water until al dente (1 minute less than the package says). Drain.
Step 10
Add noodles to the skillet. Pour in the sauce. Mix everything well and heat for 1 more minute. Transfer to a plate, sprinkle with chopped green onions, and serve. Enjoy!