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Recipe by Good Food

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1. Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.
2. Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute. Add the sherry and the peppers and fry for a minute more. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.
3. Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish. Add the sauce and noodles and stir fry until hot. Sprinkle with the remaining spring onions and serve straight from the wok.

Per serving

240 kcalories, protein 6g, carbohydrate 47g, fat 3 g, saturated fat 0g, fibre 4g, salt 2.77 g

Latest comments and suggestions

• Orla

  04 May 2008

  Orla commented on this recipe

  I halved this and mixed up the vegetables a bit by using a tin of stir fry veg so had baby corns instead of mangetout and only had chow mein noodles which were thicker and worked well. Very good for a cfilling veggie dish, didn't miss meat at all!

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• Annie

  29 June 2009

  Annie rated and commented on this recipe

  

  We enjoyed this - the predominant flavour is orange - it made a nice change from the usual stir fry sauces.

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• jo62

  21 July 2009

  jo62 rated and commented on this recipe

  

  OK as a quick mid week family meal. A bit bland. Might make again with a bit more ginger and perhaps some chilli.

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Ingredients

• 150g flat rice noodles
• 6 tbsp soy sauce
• 5 tbsp orange juice plus ½ tsp finely grated zest
• 1 tsp sugar
• ½ tsp cornflour
• 1 tbsp sunflower oil
• ½ tbsp grated fresh ginger
• 2 garlic cloves , finely chopped
• 2 tbsp dry sherry
• 2 red peppers , seeded and sliced
• 2 carrots , finely sliced
• 2 courgettes , cut into fine strips
• 100g mangetout , sliced
• 220g can water chestnuts , sliced
• 1 bunch spring onions , shredded

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Difficulty and servings

Serves 4 (easily halved)

Preparation and cooking times

Vegetarian, Low-fat

Ingredients

• 150g flat rice noodles
• 6 tbsp soy sauce
• 5 tbsp orange juice plus ½ tsp finely grated zest
• 1 tsp sugar
• ½ tsp cornflour
• 1 tbsp sunflower oil
• ½ tbsp grated fresh ginger
• 2 garlic cloves , finely chopped
• 2 tbsp dry sherry
• 2 red peppers , seeded and sliced
• 2 carrots , finely sliced
• 2 courgettes , cut into fine strips
• 100g mangetout , sliced
• 220g can water chestnuts , sliced
• 1 bunch spring onions , shredded

Per serving

240 kcalories, protein 6g, carbohydrate 47g, fat 3 g, saturated fat 0g, fibre 4g, salt 2.77 g

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