Vegetable Stir-Fry with Crispy Noodles Vegetable Stir-Fry with Crispy Noodles

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In small bowl, whisk together broth, hoisin sauce, soy sauce, cornstarch and sesame oil. Set aside.

In large skillet or wok, heat vegetable oil over medium-high heat; cook garlic and ginger, stirring, for 30 seconds.

Add corn, onion, broccoli, cauliflower, mushrooms, carrot and red pepper to skillet; cook, stirring, for 2 minutes. Mix in reserved sauce; cook until vegetables are tender-crisp, about 3 minutes. Place one portion of Crispy Noodles on each of 4 plates and spoon chop suey over top. Sprinkle hot pepper flakes over top (if using).

Crispy Noodles

In large pot of boiling salted water, cook 8 oz chow mein noodles according to package directions. Drain and rinse under cold running water; drain again. Divide noodles into 4 portions. In skillet, heat 1 tbsp vegetable oil; add 1 portion of noodles, forming loosely into a round. Cook, turning halfway through and pressing down with spatula, until crisp and golden, 3 to 4 minutes. Keep warm. Repeat with remaining portions, adding oil as needed. Makes 4 servings.

Nutritional facts PER SERVING: about

  • Calories 445
  • Total fat 22 g
  • Saturated fat 5 g
  • Cholesterol 0 mg
  • Sodium 1,050 mg
  • Total carbohydrate 51 g
  • Fibre 9 g
  • Sugars 7 g
  • Protein 11 g
  • Iron 5.5 mg
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Lunch & Dinner

Vegetable Stir-Fry with Crispy Noodles