Veggie Noodle Wok

Sweet, tender and crunchy, that's how these noodles are. And they can be on your table in less than 30 minutes!
This recipe is obviously not a traditional recipe from any Asian country, although of course it is inspired by the incredible variety and richness of some asian countries’ cuisine!
To begin with, because we will be using a wok to prepare it! Wok (kuo in the Mandarin language) is a kitchen utensil that originated in China. This particular pan will serve us to cook the vegetables with a crunchy point.
On the other hand, we will use a sweet and sour sauce to make the noodles simply irresistible.
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  • 100 g noodles ( 2 servings )
  • 4 tablespoons vegetable oil
  • 1 garlic clove sliced
  • 2 ⅓ dl sliced red bell pepper
  • 2 ⅓ dl sliced green pepper
  • 2 ⅓ dl sliced carrots
  • 2 ⅓ dl sliced mushrooms
  • 1 ¼ dl sweet and sour sauce
  • 1 teaspoon salt
  • ½ teaspoon hot paprika
  • ½ teaspoon ground black pepper
  • To serve: sesame seeds, chopped parsley


  • Peel and cut all veggies.
  • Boil noodles in salted water, following package instructions.
  • Heat a wok over medium-high heat. Add oil and vegetables.
  • Sauté 3-5 minutes until veggies are almost tender.
  • Pour in sweet and sour sauce, salt, and hot paprika. Cook for 1-2 minutes.
  • Serve noodles with sprinkled sesame seeds and chopped parsley.

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