Asian inspired: stir fried noodles with a spring vibe.

As I’ve told in my previous post about the spring rolls (check it out over here), I was a little bit Asian inspired this week. That’s why I decided to make these easy and delicious noodles for dinner! And I added some colorful vegetables to give it a bit of a spring vibe 😉

A little more information about the noodles I used; it was the first time I made noodles since we went vegan, so I had to go and look in the supermarket which I could use (as before we always used egg noodles). I found these super easy straight to wok noodles in our supermarket which are apparently vegan and decided to try them out. And guess what: they were so good! The easy (and a bit lazy) thing about these noodles is that they’re precooked, so that’s why you can just add them to your vegetables and you have your dish ready in no time!

The fun thing about making noodles is that you can just add any vegetables you like (in my opinion). Apart from the usual paprika and mushrooms, I decided to add some broccoli and spring onions this time. To fluff it up a little, I used oyster and shiitake mushrooms, instead of the regular ones, because I’m simply addicted to them and they have such a fleshy texture. This combination was really great, so I suggest you should definitely try it out 🙂

Do you want to have an Asian inspired night just like we did? Make the spring rolls for appetizer and have some jasmin tea with your dinner. I just adored the combination!


  • What do you need? (2 people)
    – 300g vegan noodles (straight to wok or pre-cooked)
    – 1 onion
    – 1 clove of garlic
    – 1 broccoli (not too big)
    – 1 red paprika
    – 150g oyster and shiitake mushrooms
    – 1 to 2 spring onions
    – Soy sauce
    – Sesame seeds
    – Salt & pepper
    – Coconut oil (or another plant based oil for stir frying)


  • How do you make it?
    Clean and chop the onion and the garlic. Clean the paprika and cut into pieces. Cut the broccoli into florets and cut those into quarters. Cut the oyster mushrooms in smaller pieces (leave the shiitakes whole). Cut the spring onions into small rings.
    Heat some coconut oil in a wok and bake the onion and garlic for about two minutes. Add the paprika and broccoli and bake with them for about four minutes. Add the mushrooms and bake for another four minutes. Add the noodles and stir through until everything is properly mixed. Add soy sauce to your own taste and stir through well.
    Leave on the stove for another couple minutes until the broccoli is not too hard anymore. Add some salt and pepper to your own taste. Divide the noodles over two plates and finish off with some sesame seeds and spring onions. Enjoy!

3 Comments Add yours

  1. jyo says:

    Such a great share👌👍


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