An easy, tasty stir-fry inspired by Asian cooking, – stir-fried vegetables, noodles and a flavourful sauce made with oyster sauce, soy, garlic, lime and ginger. Plenty of flavour, and a lovely, simple dish that comes together with no fuss.
Serve it on its own, alongside a piece of chicken, – or with these Asian chicken meatballs.
For this dish I used ramen noodles, – but you can just as well use another kind of egg noodle; it will be every bit as good.
If you serve the dish on its own, you may need to make a little extra to fill up the family:)
Asian stir-fry with vegetables, noodles and oyster sauce
Recipe for an easy, tasty stir-fry with plenty of fresh vegetables, noodles and a flavourful oyster sauce marinade.
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Ingredients
The stir-fry
- 250 g noodles
- 175 g Tenderstem broccoli or broccoli
- 150 g mushrooms
- 125 g sugar snap peas or mangetout
- 2 carrots
- 3 spring onions, save the green tops for garnish
- Oil
- Freshly ground pepper
- A little toasted sesame seed to finish (optional)
Marinade
- 50 ml oyster sauce
- 50 ml soy sauce
- 1-2 cloves garlic, grated or crushed
- 1 tbsp freshly grated ginger – about 4 cm
- 1/2-1 lime, juice of
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Method
Marinade
- Mix the ingredients for the marinade, adjust the lime juice to taste and set aside.
The stir-fry
- Cook the noodles according to the packet instructions, then rinse them in plenty of cold water so they don’t stick together. The noodles can happily have "a coating of water" on them when they go into the pan, – it makes them easier to toss together with the other ingredients.
- Prepare all the vegetables. Peel the carrots and cut them into fine strips, cut each stem of Tenderstem broccoli into 2-4 pieces – trimming away the toughest part of the stalks. Slice the mushrooms and sugar snaps and finely slice the spring onions.
- Heat a generous glug of oil in a frying pan or wok and fry the mushrooms and carrots first over a medium heat – just 3-4 minutes.
- Add the Tenderstem broccoli and sugar snaps and fry for a further 4-5 minutes.
- Add the spring onions, the marinade and the wet noodles, and heat the dish through over a low to medium heat while tossing everything together well.If it seems a little dry, add a splash more oyster sauce or a little soy sauce.
- Season the dish with pepper, – salt should not be needed, and serve sprinkled with the spring onion tops, sesame seeds, lime wedges and peanuts, if you like.
Nutrition
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Super med en rest andebryst
Hej Susanne
Hvor lyder det også mega lækkert – tak for at dele:)
Warm wishes, Dianna
Kan man servere det med and?
Hej Michella
Ja absolut da, virket lækkert 🙂
Warm wishes, Dianna
super dejlig opskrift,godt med asiatisk mad mangler så noget fra Indien
Hej Torben
Tusind tak, det er jeg virkelig glad for at høre .)
Dbh Dianna
Hej Dianna
Jeg vil lige gøre dig opmærksom på at du har lagt denne opskrift under vegetar. Hvis man er vegetar, spiser man heller ikke fisk hvilket der er i østerssovs :). Jeg glæder mig ellers til at lave denne wok!
Hejsa
Ja du har ret, – men har vendt den med et par bekendte der er vegetarer, og den ene spiser fisk – den anden ikke. Derfor valgte jeg at lægge den under vegetar, – da det bliver for forvirrende med et afsnit med pescetar:)
Men tusind tak fordi du skrev det, og håber den smager dig:)
Warm wishes, Dianna
Hej Dianna
Må jeg spørger om hvilke nudler du bruger? Syntes det er svært at finde tykkere nudler end dem man køber der er “krøllede” hvis du forstår
Mvh Carina.
Hej Carina
Jeg bruger gerne ramen nudler fra Santa Maria, – de er super gode 🙂
Dbh Dianna
Kan jeg erstatte oystersauce med noget andet, som ikke er noget fra fisk og skaldyr?
Hej Bianca
En direkte erstatning er der nok ikke, – men du kan sagtens ´prøve med en teriyaki sauce eller hosin sauce, – de vil begge gøre sig utrolig godt i denne wokret 🙂
Start evt. med 1/4 dl soya og 1/4 dl teriyaki eller hosin, og smag så selv retten til efterfølgende, om den skal have mere af det ene eller det anden 🙂
Warm wishes, Dianna
Hvilke svampe bruger du?
Hej Anne
Til denne har jeg brugt brune markchampignon, – men du kan bruge præcis de svampe du foretrækker.
Shiitake svampe vil også gøre sig virkelig godt i retten, – eller et mix af svampe.
De bedste hilsner
Dianna