This Korean style vegetable stir fry with noodles is very quick to prepare and uses instant noodles. Because not all brands of instant noodles contain the same flavouring sachets, we used only the noodles and added our own flavourings.

Vegetable Stir Fry

Ingredients for Vegetable Stir Fry with Noodles – Korean Style

1 Individual Pkt Instant Noodles
30 gm Carrot, sliced into matchstick size pieces
30 gm Daikon Radish, sliced into matchstick size pieces
30 gm Cabbage, cut into 1″ squares
30 gm Amaranth (Chinese Spinach), roughly chopped
30 gm Shiitake Mushrooms, stems removed and 2 cross cuts made into the caps
1/2 Tsp Ground dried red Chillies or Chili Powder
1/4 beef Stock Cube
1 Tsp Sesame Oil
1 Tsp Maggi or similar flavouring sauce
1 Tsp Vegetable Oil


1. Boil water in a saucepan and add the Instant Noodles and cook for about 2-3 minutes or until soft.

2. Using a wok, add the vegetable oil and put over a medium heat. When the oil is hot add all the vegetables and fry until just cooked and no more. Add the instant noodles and stir well.

3. Add the salt, pepper, ground chillies or chili powder, 1/4 beef stock cube, crumbled, and Maggi. Stir well

4. Add the Sesame Oil and serve immediately.

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