Stir-fry Greens with Asian Sauce and Noodles


Prep time: 
10 minutes


Stir fry greens with Asian sauce and noodles


  • 150g fine egg noodles. Rice vermicelli works too
  • 400g mixed greens, washed, trimmed and shredded
  • 125g mushrooms, thinly sliced
  • 4 spring onions, thinly sliced, or 1 mild onion, thinly sliced
  • 3 cloves of garlic, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoon oyster sauce
  • 3 tablespoon sunflower oil
  • 1 red chilli, chopped, add to taste


  1. Cook the noodles per instructions, drain and refresh under cold water. Set aside.
  2. Mix the soy, fish and oyster sauces together in a small bowl. Heat the oil in a wok or large frying pan.
  3. Add the onions, garlic and chilli. Stir and fry for 30 seconds, add the mushrooms, stir and fry for about a minute, till the mushrooms wilt.
  4. Add the greens and sauce mix.
  5. Stir and fry for a further 2 minutes over a high heat.
  6. If the sauce is too thick, add a splash of water.
  7. Off the heat, toss in the noodles, mix well to make sure they are coated with the sauce.
  8. Serve immediatley


Add chopped corriander, or rings of red chilli or finely grated lime rind to garnish.

Photo Credit: Jonny Hughes @jonny2love
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