Vegetable noodle stir-fry
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
Fast, hot cooking in a wok: cutting even strips and working safely with hot oil.
- Serves 4
- About 30 min
- Stove
- Best for: Grades 9–10 (ages 14–16)
- Vegetarian
Ingredients
- 250 g medium egg noodles – contains wheat or gluten, eggs
- 1 red or yellow bell pepper
- 1 carrot
- 150 g (about 1¾ cups) broccoli florets
- 4 green onions (scallions)
- 1 garlic clove
- 1 tbsp vegetable oil
- 2 tbsp soy sauce – contains soy, wheat or gluten
- 1 tsp runny honey (optional)
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe scaler.
Equipment
- wok or large frying pan
- saucepan
- colander
- chopping board
- chef's knife
- peeler
- wooden spoon or spatula
Safety first
- Wash your hands for 20 seconds.
- Wash the vegetables.
- Ask about allergies: egg noodles contain egg and gluten; soy sauce contains soy and gluten.
- Keep a lid nearby in case oil gets too hot, and never leave hot oil.
Allergens: Wheat (and other grains with gluten), Eggs, Soy. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Cook the noodles in boiling water for the time on the packet, then drain them.
- Cut the bell pepper, carrot and green onions into thin, even strips with the claw grip, and the broccoli into small florets. Crush the garlic.
- Heat the oil in the wok over high heat. Add the carrot and broccoli and stir-fry, keeping everything moving.
- Add the bell pepper, green onions and garlic and stir-fry for 2 more minutes.
- Add the noodles, soy sauce and honey (if using). Toss for 1–2 minutes until everything is hot, then serve.
What this recipe teaches
Boiling and simmering, Knife skills: the claw grip, Shallow frying and stir-frying. Steps marked “Adult” are done by an adult or closely supervised.
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.