I wanted to make stir fried noodles with a really good sauce that had loads of deep umami and then serve it with a splash of lime. I trolled the internet looking for ideas. This is what I came up with and it is very tasty indeed. I used all my own homemade sauces here but you can use store bought versions if you like. If you do, be aware of the salt as anything you buy is loaded with it so adjust accordingly.
The sauces below are free of fats, vegan, gluten free and lower in salt than the store bought varieties. This makes 1 large or 2 small servings.
Stir Fried Noodles
Ingredients
70 grams organic sweet potato noodles (per serve)
1 tsp toasted sesame oil (optional)
1/4 white or brown onion, peeled and chopped
1 clove garlic, peeled and grated
1 small nugget of ginger, peeled and grated
1 red chilli, end trimmed, finely chopped (optional)
1/2 carrot, ends trimmed, peeled and julienned
1/4 medium red capsicum, stem and seeds removed and julienned
1/4 zucchini, ends trimmed, julienned
2 bok choy, washed, ends trimmed and sliced separating the leaves from the bottoms
1 green onion, roots trimmed, finely sliced
fresh lime juice or lime wedges, for serving
sauce
4 tbs No soy sauce (post dated 20 January 2026) (If using soy sauce, make it 2 tbs)
1 tbs homemade oyster sauce
1 tbs sweet umami sauce
1 tbs spicy BBQ sauce (or 1 tbs organic tomato paste + 1/2 tsp hot sauce)
Method
Fill a wok up with enough filtered water to cook your noodles. Put the lid on and bring it to a boil. Cook your sweet potato noodles according to package instructions.
Make your sauce by combining the No soy, oyster, sweet umami and the spicy BBQ sauces. Stir and taste adjusting according to your preferences. Set aside
When the noodles are finished cooking, drain and add to a bowl along with 2+ tbs of sauce. Set aside.
Prepare the other ingrediends. Peel and chop the onion. Peel and grate the garlic and ginger. Trim. peel and julienne the carrot and zuccinin. Wash the bok choy, spin and trim the base; slice thinly. Trim the roots from the green onion and finely slice.
Bring your wok to a medium heat. Add the toasted sesame oil. Add the onion, garlic and ginger. Cover and cook for 2 minutes. Stir and add in the carrot and a tbs of sauce for 1 minutes. Add the noodles, red pepper, zucchini and the remainder of the sauce. Continue to cook for 1 minutes. Add the boy choy bottoms for about 30 seconds. Add the leafy tops and green onions. Turn off the heat. Mix thoroghly and serve with 1-2 tsp of fresh lime juice or a wedge of lime.
Enjoy right away