A quick and easy meal made from store bought meatballs, frozen stir fry veggies, a homemade stir fry sauce and egg noodles! Another affordable, family-friendly option.
My Meatball Noodle Stir Fry was another super popular meal in our $20 Dinners series, not only is it affordable but it's quick to make and tastes delicious. For convenience, I used store bought beef meatballs, frozen stir fry vegetables and quick-cook egg noodles, all cooked in a homemade stir fry sauce made from pantry staples. Adults and kids alike will enjoy this winning mid-week meal and if you've got the time and inclination, you could always make your own Beef Meatballs.
Ingredient notes:
- Meatballs: I used pre-made beef meatballs for this recipe. You could also make your own meatballs using my Beef Meatballs recipe.
- Stir Fry Veggies: Any type of Stir Fry Veggies can be used in this recipe. These Vietnamese style veggies were awesome. You could also just use a combination of whatever half bags you already have in the freezer; broccoli, beans etc.
- Noodles: I love using these noodles for their ribbony texture and slurpiness. As always, feel free to substitute for your favourite noodles.
*The prices in this image were accurate as of 2 April 2026, based on shopping at Pak'nSave Taupō. Prices may vary depending on location, time of year, and seasonal availability of produce.
Step by step instructions:
Cook the egg noodles in boiling water for 8 minutes. Drain and set aside. In a small bowl, mix together all of the stir-fry sauce ingredients. Set aside. Heat a large non-stick frying pan over a medium heat. Add the sesame oil, then the meatballs.
Cook for 5-10 minutes, turning, until browned on all sides. Add the stir-fry vegetables and stir to combine. Pour in the stir-fry sauce and stir through the meatballs and vegetables until it starts to thicken up.
Once the meatballs are cooked through, add the noodles and toss everything together until well coated.
Serve immediately topped with spring onions and chopped peanuts.
Recipe FAQs:
Yes of course. Feel free to make your own meatballs using beef, pork, lamb or chicken mince.
Yes. Swap the egg noodles out for rice noodles (either vermicelli or thicker pad Thai-style noodles). Also ensure your sauces are all gluten free - you can buy versions of soy sauce and chilli sauce that are gluten free, you just need to check the labels.
Beef strips, diced chicken or tofu could all be used in place of the meatballs.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a frying pan with a splash of water to loosen the sauce.
Top tips:
- If you prefer rice, serve the meatball stir fry on top of cooked rice instead of stirring through the noodles.
- Swap the egg noodles for rice noodles and use gluten-free sauces to make this gluten-free.
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Meatball Noodle Stir Fry
A quick, easy and affordable meal made from store bought meatballs, frozen stir fry veggies, a homemade stir fry sauce and egg noodles.
Ingredients
- 250g ribbon cut egg noodles
- 1 tsp sesame oil
- 400g pre-made meatballs
- 400g frozen stir-fry vegetables, thawed
- ¼ cup chopped peanuts
- 2 spring onions, sliced
Stirfry sauce:
- 1 tbsp brown sugar
- 1 tbsp cornflour
- ¼ cup soy sauce
- ¼ cup sweet chilli sauce
- ¼ cup water
- 1 tbsp crushed garlic
Instructions
- Cook the egg noodles in boiling water for 8 minutes. Drain and set aside.
- In a small bowl, mix together all of the stir-fry sauce ingredients. Set aside.
- Heat a large non-stick frying pan over a medium heat. Add the sesame oil, then the meatballs. Cook for 5–10 minutes, turning, until browned on all sides.
- Add the stir-fry vegetables and stir to combine.
- Pour in the stir-fry sauce and stir through the meatballs and vegetables until it starts to thicken up.
- Once the meatballs are cooked through, add the noodles and toss everything together until well coated.
- Serve immediately topped with spring onions and chopped peanuts.
Notes
- If you prefer rice, serve the meatball stir fry on top of cooked rice instead of stirring through the noodles.
- Swap the egg noodles for rice noodles and use gluten-free sauces to make this gluten-free.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 616Total Fat: 33gSaturated Fat: 9gUnsaturated Fat: 23gCholesterol: 85mgSodium: 1617mgCarbohydrates: 56gFiber: 9gSugar: 18gProtein: 26g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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