This vibrant, veggie-packed noodle dish delivers a wonderful crunch, bright colours, and a savoury, satisfying umami flavour. It comes together quickly, making it a fantastic choice for a fast weeknight dinner or a healthy meal prep option.

Ingredients

For the Noodles and Vegetables:

200g noodles of your choice (soba or spaghetti)

1 medium head of broccoli, cut into small, bite-sized florets

1 medium carrot, julienned or cut into thin matchsticks

1.5 cups red cabbage, thinly shredded

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 tablespoons vegetable oil (or sesame oil for extra flavour)

3 tablespoons soy sauce (or tamari)

1 tablespoon oyster sauce (optional, or use sweet chilli sauce)

1 tablespoon sesame oil

1 tablespoon honey or brown sugar

1 teaspoon rice vinegar (or lime juice)

A pinch of red pepper flakes or chilli paste (optional, for heat)

For dressing

Toasted sesame seeds

Chopped fresh spring onions (scallions)

Instructions

Bring a large pot of salted water to a boil. Add your noodles and cook until soft. Drain, rinse briefly with cold water to stop the cooking process, and toss with a drop of oil to prevent sticking. For another noodle preparation idea, see this easy-to-make noodles stir-fry recipe.

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, honey (or brown sugar), rice vinegar, and red pepper flakes until smooth. Set aside. You can also explore this noodle recipe with a savoury sauce.

Ensure your broccoli florets are uniform, carrots are sliced thin so they cook quickly, and red cabbage is shredded fine for optimal texture and colour contrast. For another vegetable-based dish, try this tofu and green veggie recipe.

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant, taking care not to burn them.

Add the broccoli florets and carrots to the pan. Stir-fry for 3 to 4 minutes until the broccoli turns bright green and begins to tenderise. Toss in the shredded red cabbage and cook for another 1 to 2 minutes until it softens slightly while keeping its vibrant crispness. For more inspiration, see this beef stir-fry noodles recipe.

Add the cooked noodles directly into the skillet with the vegetables. Pour the prepared sauce evenly over the top. Toss everything thoroughly over medium heat for 2 minutes, until the noodles and vegetables are coated and heated completely through.

Garnish generously with toasted sesame seeds and chopped spring onions. Serve hot and enjoy. You can also try stir-fried egg noodles or suya noodles for a different take on the dish.

For more quick meal inspiration, explore spaghetti with vegetables, chicken lo mein, and macaroni jollof with a coconut twist.