Mixed Vegetable Noodles


Stir fry is easiest and quickest meal you can prepare with absolutely any vegetables you have in the fridge. I usually make it ones a week as a fridge cleanup, lol. Gathering some random pieces of vegetables left from other meal preparations. It’s like half of bell pepper here, a couple of mushrooms there, few green beans and a quarter of a carrot will make your meal that is delicious and nutritious. If you have noodles - great, if not, use any long pasta like spaghetti or linguini, preferably whole wheat. I usually aim for equal amounts of noodles and vegetables so it’s a 50/50 ratio.



  • 1/2 500g pack whole wheat spaghetti or noodles  

  • 1 medium carrot

  • handfull green beans about 150g

  • 1 red bell pepper or a mix of different colors 

  • 150g mushrooms  

  • 2 medium zucchini  

  • 2 cloves garlic (minced) 

  • 1 thumb size piece of ginger  

  • 1tbs olive oil  

  • 3tbs soy sauce  

  • 2tsp molasses  

  • 1tsp sesame oil  

  • sesame seeds to garnish  



Boil the noodles or pasta according to the packaging instructions. Rinse under running cold water, drain and set aside.  

Cut bell pepper, carrot and zucchini into matchsticks or julienne them. Slice the mushrooms and cut the green beans into a bite size pieces.

Heat the oil in a deep frying pan or a wok. Add ginger, garlic and carrots, sauté for a few minutes. Then add the rest of the vegetables and stir fry for 3-5 min. Add soy sauce and molasses. I usually don’t add salt if I use soy sauce but you feel like you have quite a bit of vegetables you may add more soy sauce or season with salt and pepper.  

Careful not to over cook the veggies, it’s literally takes minutes to cook them and they should remain slightly crunchy. Add your noodles, sesame oil and adjust seasoning if needed,  sprinkle sesame seeds and serve hot.

Serves 4 ppl.

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Sincerely V