Zesty veggie noodles

Zesty veggie noodles

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(3 ratings)

Easy

Serves 4 (easily halved)
Packed full of vegetables with a tangy orange and sherry sauce - this veggie stir fry is low in fat too

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal240
  • fat3g
  • saturates0g
  • carbs47g
  • sugars1.6g
  • fibre4g
  • protein6g
  • salt2.77g
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Ingredients

  • 150g flat rice noodles
  • 6 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 5 tbsp orange juice plus ½ tsp finely grated zest
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp cornflour
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tbsp grated fresh ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, finely chopped
  • 2 tbsp dry sherry
  • 2 red peppers, seeded and sliced
  • 2 carrots, finely sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 courgettes, cut into fine strips
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 100g mangetout, sliced
  • 220g can water chestnuts, sliced
  • 1 bunch spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  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.

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Comments (4)

daiisyclews's picture
2

i agree with jo62, deffo needed some extra kick but is fine for a quick family dinner

joannepd's picture
3

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

annie0176's picture
4

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

omfmcmahon's picture

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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