Asian noodles with vegetables

  • Preparation 40 min
  • Cooking 30 min
  • Servings 4
  • Freezing I do not suggest



  • 500g asian noodles Yet Ca Mein (wheat and eggs)
  • Olive oil
  • 2 tablespoons fish sauce (nuoc mam) + a bit for serving
  • 2 cups Nantes carrots, cut in juliennes
  • 1 yellow onion, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 3 garlic cloves, finely chopped
  • Canola oil
  • 5 cups brocoli, cut in medium heads
  • 1 teaspoon grilled sesame oil
  • 20 white mushrooms (300g), cut in half
  • 1 teaspoon Sriracha
  • 2 teaspoons sesame seeds + a bit for service
  • 1/4 tamari soy sauce (Kikkoman) + a bit for service
  • 1 scallion, finely sliced
  • Ground pepper



  • In a big pan filled with salty boiling water, cook the noodles following instruction on the box. Throw in a strainer, rince with cold water and drain well. Splash with some olive oil and 2 tablespoons fish sauce then toss to coat well. Set aside.
  • In the same pan at medium heat, add 2 tablespoons canola oil then add carrots, garlic and onion. Cook 3-4 minutes while stirring often. Season with salt and pepper. Set aside in a bowl.
  • Still in the same pan at medium-high heat, add 2 tablespoons canola oil and sesame oil. Cook while stirring often for 5-7 minutes to grill the brocoli heads. Add some oil if needed.
  • Lower heat to medium then add mushrooms, cooked vegetables, soy sauce, Sriracha, sesame seeds and season with pepper. Continue cooking for 3-4 minutes to cook the mushrooms.
  • Add the noodles, small quantity at a time, and toss well to combine. Cook 2-3 minutes to heat well! Split in bowls and garnish with scallion and sesame seeds. Add nuoc mam and soy sauce to taste!