(Vegetarian | 20 mins | One-Pan | Supermarket-Friendly)
Keywords: vegetarian noodles for one, easy stir-fry noodles, solo cooking, egg noodle dinner single serve, Asian noodles healthy recipe
👋 Hey Solo Chef — Let’s Make Slurpy Comfort Noodles
You know those nights where you want something comforting, nourishing, and borderline restaurant-worthy, but also can’t be bothered with washing 17 pans or pretending you know what galangal is? Yeah. Same.
This noodle bowl is my cosy mid-week hug in food form — garlicky mushrooms, bright greens, silky egg noodles, and that glossy soy-oyster-umami magic that tastes like a Chinatown street stall minus the “I really shouldn’t have had that” consequences.
And because we’re all about Plan4One values here — this recipe uses supermarket ingredients, cooks in one pan, and takes under 20 minutes. No waste. No leftovers haunting your fridge. Just you and your glorious bowl of mushrooms and noodles, living your best solo-chef life.
💡 Quick Nutrition Wins
- Mushrooms = immune-boosting & great for gut health
- Greens = fibre + vitamin C + antioxidants
- Ginger & garlic = anti-inflammatory magic
- Thin egg noodles = energy without that carb-coma
It’s like your body’s getting a spa day, but your tastebuds think you’re being naughty. 😌
📝 Ingredients (Serves 1)
- 100g thin egg noodles
- 1 tbsp vegetable oil (or sesame oil)
- 2 garlic cloves, finely chopped
- 1 tsp grated ginger
- 1 small brown onion, sliced
- 100g button or Swiss brown mushrooms, sliced
- Handful broccolini, chopped
- Handful baby spinach or Asian greens
- 1 tbsp soy sauce
- 1 tsp vegetarian oyster-style sauce (optional but fabulous)
- 1 tsp light soy or tamari
- ½ tsp sugar
- 1 tsp rice vinegar or squeeze of lime
- Sesame seeds + spring onion + chilli (optional garnish)
👨🍳 Method (Beginner-Friendly)
- Cook Noodles
Cook noodles 2–3 mins. Drain, rinse cold, toss in tiny oil so they don’t cling like cling-wrap on a humid day. - Aromatics First
Wok/pan, medium-high heat. Add oil, garlic, ginger, onion. Stir like you mean it — 30 seconds. - Mushroom Magic
Mushrooms in. Don’t stir too much — let them caramelise (2–3 mins). - Greens In
Add broccolini + splash water. Steam 1 minute. Add spinach/Asian greens to wilt. - Sauce & Toss
Add noodles + soy + light soy + veg oyster + sugar + vinegar. Stir-fry 2 mins glossy and irresistible. - Serve Like You Earned It
Garnish. Bowl. Chopsticks. Slow triumphant head-nod.
🧠 Storage & Reheat
- Eat fresh — noodles get clingy when cold
- If storing, 24 hrs max
- Reheat in a pan with 1 tbsp water
🔄 Ingredient Swaps
| Ingredient | Swap |
|---|---|
| Mushrooms | Tofu, baby eggplant, tempeh |
| Broccolini | Green beans, zucchini, kale |
| Vegetarian oyster sauce | Extra soy + a drizzle of honey |
🥣 Serving Ideas
- Add poached egg 🍳
- Top with crispy shallots
- Splash chilli oil if you like danger
✅ Final Thought
Solo cooking isn’t “sad” — it’s self-respect on a plate. And honestly? If someone interrupted me mid-bowl I’d hiss like a cat. This dish is me time.
🙌 Loved It? Let’s Keep Cooking!
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